Roast Chicken With Plantains and Onions

Serious comfort food here. Well seasoned chicken with tender, carmelized onions and plaintains. I like to remove the skin after cooking, not before, in order to keep the chicken moist during baking. While we prefer breasts and thighs, you can use whichever pieces you prefer. I've done some minor revisions to this recipe from Canadian Living.

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 1  tablespoon hot paprika or 1  tablespoon  smoked paprika
• 1 1⁄2 teaspoons ground cumin
• 3⁄4 teaspoon pepper, fresh ground (divided)
• 1⁄2 teaspoon salt
• 3  lbs chicken breasts, and thighs
• 1  tablespoon  vegetable oil
• 2  large  ripe plantains, peeled and sliced
• 6  garlic cloves, sliced
• 3  onions, sliced
• 1⁄2 cup chicken broth or 1⁄2 cup white wine
• 2  limes, quartered

Directions

1. Preheat oven to 375 degrees.
2. In small bowl, combine paprika, cumin, the salt and 1/2 tsp of the pepper. Rub over under the skin of the chicken breasts and thighs.
3. In shallow Dutch oven, heat oil over medium-high heat. Place chicken pieces skin side down and cook 3-5 minutes until chicken is browned. Transfer to plate.
4. Using the same pan, brown the plantains, turning once, about 2 minutes. Transfer to plate.
5. Drain off any fat in pan. Add garlic, onions and remaining salt and pepper. Cook until onions are softened, 5 minutes. Add broth or wine and bring to boil, scraping up brown bits from bottom of pan.
6. Layer plantains on top of the onions. Arrange chicken and any accumulated juices on top. Bake in oven until juices run clear when chicken is pierced and skin is crispy, about 40 minutes.
7. Serve with lime wedges to squeeze over top.