Roasted Chicken with Plantain and Cilantro-Lime Glaze

Instructions

1. 1

   Preheat your oven to 425°F. Pat the chicken thighs dry with paper towels, then season generously on both sides with salt, black pepper, cumin, and smoked paprika.

   Tip: Drying the chicken helps it develop a crispy, golden skin when roasted.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Working in batches, sear the chicken thighs skin-side down for 4-5 minutes until golden, then flip and sear for another 2-3 minutes. Transfer to a plate.

   Tip: Don't move the chicken too much while searing to ensure proper browning.

3. 3

   In the same skillet, add the remaining 2 tablespoons of olive oil. Add the plantain rounds and cook for 2 minutes per side until lightly golden. Remove and set aside with the chicken.

   Tip: Plantains brown quickly, so watch carefully to prevent burning.

4. 4

   To the skillet, add the diced onion, bell pepper, and minced garlic. Sauté for 2-3 minutes until fragrant and slightly softened.

   Tip: These aromatics will create a flavorful base beneath the roasting chicken.

5. 5

   Return the chicken thighs to the skillet, skin-side up, nestling them among the vegetables. Arrange the plantain rounds around the chicken. Transfer the skillet to the preheated oven.

   Tip: Keeping the skin facing up ensures it stays crispy during roasting.

6. 6

   Roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the skin is deeply browned and crispy.

   Tip: Use a meat thermometer inserted into the thickest part of the thigh without touching bone.

7. 7

   While the chicken roasts, prepare the cilantro-lime glaze by whisking together the fresh cilantro, lime juice, honey, and a pinch of salt in a small bowl.

   Tip: Make the glaze just before serving so the cilantro remains vibrant and fresh.

8. 8

   Remove the skillet from the oven and drizzle the cilantro-lime glaze over the chicken and plantains. Let rest for 5 minutes before serving directly from the skillet.

   Tip: Resting allows the juices to redistribute, keeping the meat moist and tender.