Caribbean Roast Chicken

Preparation Time: 10 minutes 

Cooking Time: 90 minutes 

Level of Difficulty: Easy 

Kashrut Type: Meat 

INGREDIENTS 

1 whole chicken, giblets and neck removed 

1 tablespoon brown sugar 

2 tablespoons Caribbean Jerk Seasoning spice mix 

3 fresh limes 

8 sprigs cilantro 

1 (20-ounce) can chunk pineapple, drained, reserving ½ cup of liquid 

3 sweet potatoes, cut into 2-inch chunks 

¼ cup dark rum (or chicken stock) 

1 cup chicken stock 

2 tablespoons chopped cilantro 

PREPARATION 

1. Preheat oven to 350 F. 

2. In small bowl, combine brown sugar and spice mix.  Rub mixture all over outside of chicken.   

3. Cut one lime into quarters and insert into chicken cavity.  Add cilantro sprigs to chicken cavity.  Place chicken in roasting pan and surround with pineapple chunks.  Place in oven and roast for 45 minutes. 

4. While chicken is roasting, juice the two remaining limes.   

5. Remove chicken from oven, add sweet potatoes, rum, chicken stock, and lime juice to pan.   

6. Return to oven and roast for another 45 minutes to one hour, or until internal temperature in thickest part of the thigh reaches 180 F. 

7. Remove chicken from oven and place on sheet pan.  Tent with foil to keep warm.   

8. Remove pineapple and sweet potatoes from pan and reserve.   

9. Pour sauce in pan into serving dish; add chopped cilantro. 

10. To serve, carve chicken or place whole chicken on platter.  Surround with sweet potato/pineapple mixture and pass with sauce. 

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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.