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.