5 Ingredients or Fewer

Jamaican Jerk Roast Chicken With Fried Plantains

February 25, 2019
Photo by Rocky Luten
Author Notes

There is no doubt that a classic roast chicken always comes to the rescue when you need a guaranteed hit for dinner. However, like most good things, it could benefit from a little sprucing up every now and then. That’s why I’m kicking up the heat with a spicy tropical flair by adding a Jamaican jerk seasoning, along with lime juice and olive oil. The result is a simple, citrusy, and peppered-roasted chicken that comes together with very little effort or fuss. —Briana Riddock

Test Kitchen Notes

This Big Little Recipe recipe is featured in the story, , This Flavor-Packed Jerk Roast Chicken > Every Other Roast Chicken, sponsored by The Spice Hunter. —The Editors

  • Prep time 1 hour 10 minutes
  • Cook time 1 hour 30 minutes
  • Serves 4 to 5
Ingredients
  • 5 tablespoons The Spice Hunter Jamaican Jerk Blend
  • 1/3 cup plus 3 tablespoons olive oil, divided
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1 tablespoon kosher salt, plus more to taste
  • 1 (3 1/2 to 4-pound) whole chicken, cleaned with giblets removed
  • 2 ripe medium plantains
In This Recipe
Directions
  1. In a small bowl, combine The Spice Hunter Jamaican Jerk Blend, 3 tablespoons olive oil, 3 tablespoons lime juice, and salt. Stir to form a marinade.
  2. Set the chicken in a large bowl and season with the jerk marinade. Stuff the chicken cavity with the juiced limes. Cover the bowl with plastic wrap or foil and marinate the chicken in the refrigerator for 1 hour.
  3. Preheat oven to 375F°.
  4. Place chicken in a large cast-iron skillet or roasting pan breast-side up. Cover with foil and bake for 30 minutes. Remove the foil and bake for 1 hour uncovered until chicken is dark brown and the temperature between the thigh and breast registers 165ºF. Allow the chicken to rest for 10 minutes before serving.
  5. While the chicken is roasting, heat remaining 1/3 cup of olive oil in a large frying pan over medium-high heat. Remove the peel from the ripened plantains. Cut the plantains in half and slice lengthwise into about 1/2-inch-thick slices. Fry for 3 to 4 minutes on each side until golden brown. Remove from oil with a slotted spoon and place on a plate lined with paper towels to drain. Season with salt to taste.
  6. Serve the chicken with the fried plantains.

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