Catch island vibes with this easy sheet-pan dinner, featuring juicy chicken and fluffy plantains. Instead of mango, seasonal stone fruit stars in a sweet, spicy, and tantalizing salsa.
Preheat the oven to 450°F. Pull out a baking sheet lined with foil or a cast-iron skillet. Arrange the chicken in the pan, skin-side up.
Peel the plantains and cut them into 1-inch chunks. Place the plantains in a bowl, drizzle with 1 tablespoon canola oil, season with a pinch of salt, and toss to coat. Arrange around the chicken in the pan. Transfer to the oven and roast until the chicken is browned and the juices run clear when pricked with a knife, and the plantains are soft and creamy, 25 to 30 minutes.
Meanwhile, dice the nectarines, cutting around and discarding the pit. Pick a handful of cilantro leaves, toss the stems, and chop the leaves. In a bowl, stir together the nectarines and cilantro with the juice of ½ lime and a pinch of salt. Mince the jalapeño, and add it according to taste, depending on how much heat you like.
Toward the end of roasting, reheat the brown rice in the microwave, according to package instructions.
Place the jerk chicken on plates, with the plantains and rice on the side. Spoon the nectarine salsa over everything and serve warm.