Part sweet, part spice, Jerk Chicken with Roasted Plantains tastes good any night of the week. Make your own Jamaican-inspired rub with a blend of McCormick® thyme, allspice, cumin and crushed red pepper. Rub it onto chicken and roast alongside sliced plantains. Yum!
10m
PREP TIME
45m
COOK TIME
344
CALORIES
9
INGREDIENTS
Part sweet, part spice, Jerk Chicken with Roasted Plantains tastes good any night of the week. Make your own Jamaican-inspired rub with a blend of McCormick® thyme, allspice, cumin and crushed red pepper. Rub it onto chicken and roast alongside sliced plantains. Yum!
10m
PREP TIME
45m
COOK TIME
344
CALORIES
9
INGREDIENTS
Ingredients 8 Servings
- 1 1/2 teaspoons McCormick® Thyme Leaves
- 1 teaspoon McCormick® Ground Allspice
- 1 teaspoon McCormick® Ground Cumin
- 1/4 teaspoon McCormick® Crushed Red Pepper
- 1/2 teaspoon salt
- 1 tablespoon packed brown sugar
- 4 pounds bone-in chicken parts
- 2 ripe plantains, peeled and sliced in half lengthwise
- 2 tablespoons oil
INSTRUCTIONS
- 1 Preheat oven to 425°F. Mix spices, salt and brown sugar in small bowl. Set aside.
- 2 Spray foil-lined baking sheet with no stick cooking spray. Place chicken parts in center of baking sheet and arrange plantains around the chicken. Brush chicken and plantains with oil and sprinkle with seasoning mixture.
- 3 Roast 30 to 45 minutes or until chicken is cooked through, turning plantains halfway through cooking.
NUTRITION INFORMATION
(per Serving)
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