Ingredients
8 bone-in, skin-on chicken breast halves (10 to 12 ounces each)
7 tablespoons vegetable oil, divided
Coarse salt and ground pepper
2 tablespoons Jamaican jerk seasoning
3 medium plantains (about 2 pounds total), very ripe (all-over brownish black skin), sliced 3/4 inch thick on the diagonal
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
2 navel oranges, peeled and segmented, plus 2 tablespoons juice reserved
2 heads bibb lettuce (about 1 pound total), washed and coarsely torn
Preparation
Preheat oven to 400. Arrange chicken on two rimmed baking sheets. Rub with 1 tablespoon oil; season with salt and pepper. Sprinkle 4 breasts with jerk seasoning; roast all until an instant-read thermometer inserted in the thickest part of breast (avoiding bone) registers 165, 40 to 45 minutes.
Meanwhile, heat 4 tablespoons oil in a large skillet over medium-low. Add half the plantains, and cook until browned, 4 to 6 minutes per side. Transfer to a paper-towel-lined plate, and season with salt. Repeat with remaining plantains. Set aside.
Make salad: In a small bowl, whisk together vinegar, mustard, orange juice, and remaining 2 tablespoons oil; season with salt and pepper. In a large bowl, combine lettuce and orange segments. Drizzle with dressing, and toss to combine. Serve chicken with salad and plantains.
