Caribbean Roast Chicken
- 2 limes
- 1 orange
- 2 Tbs. light brown sugar
- 1 Tbs. vegetable oil
- 1 tsp. salt
- 1/2 tsp. dried thyme
- 1/4 tsp. ground red pepper (cayenne)
- 1/4 tsp. ground allspice
- 2 garlic cloves, crushed with garlic press
- 1 chicken (about 3 1/2 Lb.) cut into 8 pieces, skin removed
- 2 small onions, each cut into 6 wedges
- 1 medium pineapple, cored and cut into 8 wedges
Preheat oven to 450 degrees. From limes, grate 1/2 tsp. peel and squeeze 2 Tbs. juice. From orange, grate 1/2 tsp. peel and squeeze 1/4 C. juice. In cup, with fork, mix brown sugar, oil, salt, thyme, ground red pepper, allspice, garlic, 2 Tbs. orange juice 1 Tbs. lime juice, orange peel, and lime peep until blended. In large roasting pan (17 x 11 ½ Inch) toss chicken, onions, and pineapple with juice mixture until evenly coated. Roast 35 to 40 minutes, tossing mixture once during cooking until juices run clear when thickest parts of chicken pieces are pierced with tip of knife. Remove chicken, onions, and pineapple to platter, cover and keep warm. Add remaining 2 Tbs. orange juice and remaining 1 Tbs. lime juice to drippings in roasting pan, stirring to loosen brown bits. Spoon drippings over chicken, onions, and pineapple.
Makes 4 main dish servings.