Hawaiian Bliss Roasted Chicken

 INGREDIENTS:4 lb chicken1 tablespoon vegetable oil1 fresh pineapple, halved, sliced into 1-inch pieces2 mangos, sliced2 limes, quarteredSpice Blend:1 tsp salt1 tsp ground coriander1 tsp ground cumin1/2 tsp cinnamon1/2 tsp white pepper1/2 tsp cayenne pepperGlaze:6 oz pineapple juice1/4 cup apple cider vinegar2 tbsp light brown sugar1 tbsp paprika4 garlic cloves, crushed2 serrano chile, slicedDIRECTIONS:Preheat oven to 425°F. Prepare the pineapple, mango, and limes.Mix together the spice blend ingredients in a small bowl.Rub the chicken with the spice mixture all over, ensuring it adheres well.Heat oil in a large ovenproof skillet over medium-high. Cook the chicken, breast side down, until browned and beginning to crisp, about 5 minutes.Arrange pineapple slices at the bottom of a roasting pan. Place the chicken on top, skin side up, and add mango and lime pieces around it. Roast in the oven until an internal temperature of 165°F is reached, about 40–45 minutes.For the glaze, combine all ingredients in a saucepan over medium heat and boil until thickened, about 12 minutes. Brush the chicken with the glaze during the last 5 minutes of roasting.Let the chicken rest for 10 minutes before serving. Serve with roasted pineapple and mango (discard limes) and any skillet juices.

Hawaiian Bliss Roasted Chicken

 



INGREDIENTS:


4 lb chicken


1 tablespoon vegetable oil



1 fresh pineapple, halved, sliced into 1-inch pieces


2 mangos, sliced



2 limes, quartered


Spice Blend:



1 tsp salt


1 tsp ground coriander



1 tsp ground cumin


1/2 tsp cinnamon



1/2 tsp white pepper


1/2 tsp cayenne pepper



Glaze:


6 oz pineapple juice



1/4 cup apple cider vinegar


2 tbsp light brown sugar



1 tbsp paprika


4 garlic cloves, crushed



2 serrano chile, sliced


DIRECTIONS:

Preheat oven to 425°F. Prepare the pineapple, mango, and limes.


Mix together the spice blend ingredients in a small bowl.


Rub the chicken with the spice mixture all over, ensuring it adheres well.


Heat oil in a large ovenproof skillet over medium-high. Cook the chicken, breast side down, until browned and beginning to crisp, about 5 minutes.


Arrange pineapple slices at the bottom of a roasting pan. Place the chicken on top, skin side up, and add mango and lime pieces around it. Roast in the oven until an internal temperature of 165°F is reached, about 40–45 minutes.


For the glaze, combine all ingredients in a saucepan over medium heat and boil until thickened, about 12 minutes. Brush the chicken with the glaze during the last 5 minutes of roasting.



Let the chicken rest for 10 minutes before serving. Serve with roasted pineapple and mango (discard limes) and any skillet juices.