Roast Chicken with Plantains and Onions
Elevate your weeknight dinners with this flavorful Roast Chicken with Plantains and Onions recipe, a harmonious blend of sweet, savory, and aromatic spices. A perfectly seasoned whole chicken is roasted to golden perfection, infused with fresh thyme, garlic, and a hint of cumin and paprika for a subtle smoky kick. Surrounding the bird are caramelized plantain rounds and tender onion wedges, roasted alongside to soak up the savory juices and create a natural sweetness. The addition of chicken stock keeps the dish moist and full of rich pan drippings, perfect for drizzling over the final presentation. Ready in just under two hours, this one-pan meal is a show-stopping yet easy-to-make centerpiece for family gatherings or cozy dinners.
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Recipe Information
Ingredients
- 1 Whole chicken (about 4-5 lbs)
- 4 Ripe plantains
- 2 Large yellow onions
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 Lemon, halved
- 1 cup Chicken stock
Instructions
Preheat the oven to 425°F (220°C) and position a rack in the center.
Pat the chicken dry using paper towels and rub it all over with 2 teaspoons of salt and 1 teaspoon of black pepper, including inside the cavity.
Stuff the cavity of the chicken with the halved lemon and a few sprigs of fresh thyme if available.
In a small bowl, mix together olive oil, minced garlic, thyme leaves, cumin, and paprika to form a paste.
Rub the spice paste all over the chicken, ensuring even coverage across the skin.
Peel and slice the plantains into 1-inch thick rounds. Cut the onions into thick wedges.
Toss the plantain rounds and onion wedges in a large mixing bowl with 1 tablespoon of olive oil and a pinch of salt and pepper.
Place the chicken on a large roasting pan or oven-safe skillet, then arrange the plantains and onions around the chicken.
Pour the chicken stock into the bottom of the pan to prevent sticking and add moisture during cooking.
Roast the chicken for 45 minutes, then remove from the oven to gently stir the plantains and onions for even caramelization.
Return the pan to the oven and continue roasting for an additional 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the breast.
Allow the chicken to rest for 10 minutes before carving. Serve the roasted chicken along with the golden plantains and onions, drizzling any pan juices over the top for added flavor.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 12.6 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 844 mg | 18% | |
*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.
