Simple, Quick and Tasty! Three words which embodies this chicken recipe. I had a request on Twitter a while back asking for a simple but tasty way to do chicken in the oven on those weeknights when you want to eat well but not spend all night in the kitchen. Though I’ve shared several oven roasted chicken recipes in the past, I went into my personal repertoire, for one I do on the regular for my family. The flavor you get from that hint of ginger, allspice and the sweetness of the roasted peppers, will definitely have your family asking for seconds.
3 lbs chicken drumsticks (chicken wings work great as well)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 scotch bonnet pepper (optional)
8-12 grape tomatoes
2 medium onions
1 bell pepper
2-3 tablespoon olive oil
1 tablespoon parsley
4 sprigs thyme
1 teaspoon Worcestershire sauce
1/ teaspoon grated ginger
1 clove garlic
TIP! Optionally you can add a bit of 5 spice powder and sesame oil for a lovely Asian twist. IMPORTANT: If doing this recipe gluten free, do pay attention to the ingredient list (especially the Worcestershire sauce) to ensure it meets with your specific gluten free dietary needs.
Chop the onion, bell pepper, parsley, tomato, scallions and scotch bonnet pepper. If you’re concerned about the heat of the scotch bonnet, you can leave it out or don’t include any of the seeds nor the white membrane surrounding the seeds. That’s where the raw heat will be.
Drizzle on 1 tablespoon of the olive oil in an oven proof dish, then go in with all the other ingredients (including the chicken) and toss well. Now go in with the remaining olive oil and mix well again. Place in the fridge to marinate for a couple hours. Or if you’re in a rush, you can put it immediately into a preheated 425 F oven (middle rack).
To protect your baking dish (less work to wash later) you can line it with tin foil. If you’re wondering.. I used the middle rack in the oven. Roast for about 45 mins and half way though, toss so all sides get that lovely golden finish. For more color you can turn on the ‘broil’ setting on the oven (about 550 F) the last 4-5 minus of cooking.
I used the thyme with the stems as I like getting as much flavor out of it.. if you do, remove the sprigs after roasting. If you want pan juices, you can always add about 1-2 cups of chicken stock at the start of roasting. To make this a one (pot) dish you can always add some potato wedges and carrots.. adjust the salt accordingly.