Caribbean Chicken with Nectarines Sweet Potatoes and Bananas
Transform your dinner table into a tropical escape with this irresistible Caribbean Chicken with Nectarines, Sweet Potatoes, and Bananas. This vibrant one-pan dish combines tender, golden-seared chicken thighs with the natural sweetness of roasted nectarines, creamy bananas, and caramelized sweet potatoes, all infused with warming spices like allspice, cinnamon, and nutmeg. A drizzle of lime juice and honey ties everything together with a burst of citrusy brightness. Finished with a sprinkle of fresh cilantro, this recipe delivers a perfect balance of savory, sweet, and zesty flavors. Ideal for a weeknight dinner or a special occasion, it’s a flavorful celebration of Caribbean-inspired cuisine that’s easy to prepare in under an hour. Serve it straight from the skillet to keep the presentation rustic and deliciously inviting!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons allspice
- 0.25 teaspoons ground cinnamon
- 3 tablespoons olive oil
- 3 pieces nectarines, pitted and quartered
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 0.5 teaspoons ground nutmeg
- 2 pieces ripe bananas, peeled and halved
- 1 tablespoon lime juice
- 1 tablespoon honey
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season them with salt, pepper, allspice, and cinnamon on both sides.
In a large oven-safe skillet or roasting dish, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken thighs skin-side down for 4-5 minutes until the skin is golden and crispy. Flip the thighs and cook for another 2-3 minutes. Remove the chicken and set it aside.
In the same skillet, add the sweet potato cubes and toss them with the remaining 1 tablespoon of olive oil, nutmeg, and a pinch of salt. Cook for 5 minutes, stirring occasionally.
Nestle the chicken thighs back into the skillet with the sweet potatoes. Arrange the nectarines around the chicken and sweet potatoes.
Transfer the skillet to the preheated oven and roast for 30 minutes.
After 30 minutes, carefully add the bananas to the skillet, tucking them around the chicken and vegetables. Drizzle the lime juice and honey over the entire dish.
Return the skillet to the oven and roast for an additional 10 minutes until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the fruits are caramelized.
Remove the skillet from the oven and let it rest for 5 minutes. Sprinkle the chopped cilantro over the dish before serving.
Serve the chicken with the roasted nectarines, sweet potatoes, and bananas, making sure to spoon some of the flavorful juices from the skillet over the top.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3146 mg | 137% | |
| Total Carbohydrate | 226.2 g | 82% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 104.2 g | ||
| Protein | 123.6 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 4636 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
