I love a roasted chicken for Sunday dinner, and adding this Caribbean twist makes it unique and delicious! The whole time it was cooking in the oven yesterday, my kids kept asking if I was making bananas foster because the baking bananas smelled so good! And let me say that they devoured the entire meal last night, and loved the gravy on both the chicken as well as on their mashed potatoes! Here's my recipe for Island Style Roasted Chicken with Bananas!
It all starts with the Caribbean -inspired spice rub. (Can't you just smell “summer”?)
This gets spread all over the chicken breast and drumsticks, under the skin.
The chicken is roasted in the oven for 20 minutes at 450 degrees, which helps to crisp the skin, and then the temperature is reduced to 350 degrees, and the banana wedges are added to the roasting pan.
Roast the chicken for about another 1 1/2 hours, or until the internal temperature reaches 180 degrees. (I highly recommend using a meat thermometer for this, don't rely on the plastic pop-up thingy that comes in the chicken).
While the chicken is roasting, prepare your chicken stock (I swear I would do this for the delicious aroma alone!) by browning the chicken neck and giblets along with a broken carrot and sliced onion in a saucepan, and then adding water and slowly simmering until the stock is reduced to one cup.
You'll add some flour and orange juice to your chicken stock, and then add in the grease-removed pan drippings after the chicken is done roasting. Simmer and stir for 5 minutes until the gravy thickens.
Island Style Roasted Chicken with Bananas Recipe
- ¼ cup fat-free vanilla yogurt
- 1 teaspoon sugar
- 1 teaspoon ground allspice
- ½ teaspoon salt
- ½ teaspoon ground thyme
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground mace
- ¼ teaspoon ground nutmeg
- ¼ teaspoon of freshly ground black pepper
- 7-pound roasting chicken
- 4 medium bananas- cut in half, and then cut in half lengthwise to create wide "wedges"
- chicken neck and giblets for the
- 1 carrot, broken in half,
- 1 small onion, sliced in half (leave the skin on)
- 1 tablespoon of flour
- ½ cup of orange juice
- Preheat your oven to 450°
- Combine the first 9 ingredients (yogurt through black pepper) into
smallbowl and stir well.
- Place your chicken and a roasting pan and loosen the skin around the breast and drumsticks by putting your fingers between the meat and the skin and lifting gently. Spread the yogurt mixture beneath the skin.
- Place the chicken in the oven and bake at 450° for 20 minutes.
- Reduce the oven temperature to 350° and arrange your bananas around the chicken. Bake for another 1½ hours, or until the temperature registers 180°.
- Meantime prepare your chicken stock for the gravy- brown the chicken neck and giblets in a large saucepan in just a bit of olive oil. Add in the carrot and onion and allow to simmer for 5 minutes, and then add 3 cups of water. Allow
to simmerslowly on the stove until the water is reduced to one cup. Strain and discard the solids. Mix in the flour and orange juice and set aside.
- Remove the chicken from the oven, cover in foil and allow it "to rest" for 10 minutes before carving into slices.
- Separate the grease from the pan drippings and combine the chicken stock with the grease-removed drippings right in the roasting pan. Bring to a simmer on the stovetop and stir until thickened- about 5 minutes. Serve the gravy over the chicken and bananas.
This is just so good!
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Do you like to make a big Sunday dinner at your house?