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When it comes to family dinners, few meals bring people together like oven roasted chicken legs. Growing up in Trinidad and Tobago, “bake chicken” was a staple at our Sunday lunch table, and this recipe is my way of keeping that tradition alive. It’s simple, intensely flavorful, and a great way to make the most of fresh herbs and pantry staples.

This dish is all about letting the oven do the work. The chicken legs are seasoned with rosemary, thyme, parsley, garlic, and chives, then roasted until golden brown and juicy. For me, it’s always a reminder of my mom’s kitchen—when a tray of roasted chicken meant the house would soon be filled with family, laughter, and the smell of Sunday dinner.

You can keep this recipe as straightforward as seasoning the chicken and roasting it, or make it a complete one-pan meal by adding carrots and potatoes to the tray. Either way, oven-roasted chicken legs deliver that perfect balance of comfort and flavor, while staying easy enough for a busy weeknight. Pair it with garlic mashed potatoes, steamed corn, or a fresh salad, and you’ve got a dinner that feels special without a lot of effort.

Ingredient Guide

Chicken Legs – Dark meat that stays juicy and flavorful when roasted.
Rosemary – Adds an earthy, pine-like flavor that pairs beautifully with chicken.
Thyme – A classic Caribbean herb that enhances the savory depth of roasted meats.
Chives – Offers a mild onion flavor with a fresh, green brightness.
Onions – Roasted alongside the chicken to build sweetness and body in the pan juices.
Scallions – Balances the stronger onion flavor with a lighter, aromatic note.
Garlic – Essential for bold, savory flavor that permeates the chicken.
Celery – Adds freshness and subtle herb-like flavor.
Parsley – Brightens the dish and balances the richness of roasted chicken.
Olive Oil – Helps carry flavors, keeps the herbs fragrant, and crisps the skin.
Salt and Black Pepper – The backbone of seasoning, used in layers.
Pimento Peppers – Optional, for the fruity flavor of Scotch bonnet without the heat.
Bell Peppers – Optional, adding color and sweetness to the roasting pan.

Cooking Notes from the Kitchen

Always cut small slits in the chicken before roasting so the herbs and spices penetrate deeper.
If the chicken is browning too quickly, loosely cover the tray with foil to prevent burning.
Adding potatoes or root vegetables? Cut them small or pre-boil for 10 minutes so they cook evenly.
Fresh herbs give the best flavor, but dried herbs can work in a pinch—use about half the amount.
Caribbean green seasoning can replace the fresh herbs (about 2 tablespoons), but still add olive oil, salt, and pepper.

Shopping Made Easy

Look for fresh chicken legs with thighs attached for the juiciest results. Drumsticks or thighs alone also work.
Most grocery stores carry rosemary, thyme, and parsley year-round in the fresh herb section.
If pimento peppers aren’t available, skip them or substitute with a small sweet pepper.
Olive oil can be replaced with any neutral oil you keep at home, such as canola or sunflower oil.
Buy onions, scallions, and garlic together—they form the flavor base of most Caribbean dishes.

Oven Roasted Chicken Legs

With fresh herbs, garden vegetables, and tender chicken, this oven roasted chicken legs recipe is a comforting, flavorful dish perfect for weeknight dinners or Sunday lunch. Inspired by Trinidad and Tobago’s beloved “bake chicken,” this version uses rosemary, thyme, parsley, and garlic for layers of island flavor, while staying true to a simple roasted chicken you can enjoy year-round. Serve with mashed potatoes, rice, or roasted vegetables for a complete meal.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Chicken Recipes, In Season, Sunday Dinners, Weeknight Dinners

Ingredients

2 sprigs rosemary rough chopped
3 tablespoons chives chopped
5 sprigs thyme
3 small 3–5 onions
3 scallions 3–5 tops of the onions
6 cloves garlic
3/4 tablespoon salt divided
3/4 tablespoon black pepper divided
2 pimento peppers optional
1 stalk celery leaves and stem
3 stems parsley
1 bell pepper sliced, optional
1/3 cup olive oil
5 chicken legs with thighs about 3 lbs

Instructions

Preheat the oven to 400°F (200°C).
Place half of the salt and black pepper along with all the herbs, onions, scallions, garlic, celery, parsley, pimento peppers, bell peppers (if using), and olive oil into a roasting pan. Mix well to combine, massaging the herbs with your hands to help release their flavors.
Trim excess fat and skin from the chicken legs. Cut small slits in the thickest parts of the meat.
Add the chicken legs to the roasting pan and mix thoroughly with the marinade.
Sprinkle the remaining salt and black pepper directly onto the skin of the chicken.
Place the roasting pan uncovered on the middle rack of the oven. Roast for 1 hour 10 minutes, basting the chicken with pan juices every 20 minutes. Rotate the pan if necessary for even cooking. For more pan drippings, you can add 1 cup of chicken stock to the roasting pan at the start. Refer to the video below where I share more tips.
If the chicken begins to brown too quickly, loosely cover with foil.
Remove from the oven and let rest a few minutes before serving. This recipe is part of my In Season series, where I highlight ingredients that influence our dinners at home. In this case, the herbs and onions all came from my garden.

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I’ve always had a soft spot for butternut squash, and this year, when I visited my dad’s garden in Toronto (you would have seen the ‘story’ on my Instagram), he had a bumper crop of pumpkins and squash waiting to be harvested. That inspired me to revisit a Caribbean classic—butternut squash with shrimp. If you’ve been following along on my “in season” series, you know I love showing how everyday Caribbean techniques can transform local produce.

This recipe is a cousin to the curry pumpkin and shrimp dish I shared years ago, but here we’re using the traditional Caribbean stewing method. The result is rich, hearty, and perfectly balanced between savory shrimp, earthy squash, and a subtle sweetness from caramelized edges. It’s the kind of one-pot meal that’s satisfying on its own (yea, some people eat this one on its own), but you can also serve it with sada roti, coconut rice, paratha, or even buss-up-shut roti. And if you want to go the extra mile, a little mango kuchela on the side makes this dish sing.

One of the best parts about this recipe is its versatility. While I used butternut squash here, you can easily substitute it with pumpkin or any other firm squash that cooks down well. This is Caribbean comfort food at its finest—simple, wholesome, and intensely flavorful. Whether you’re cooking this dish in the heart of fall or as a weekend dinner, it’s bound to become one of your go-to recipes for butternut squash.

Ingredient Guide

Shrimp – Small shrimp work best here, as they bring sweetness and protein to the dish.
Lemon – Used to wash the shrimp, a traditional Caribbean step for freshness.
Salt – Enhances flavor and balances the natural sweetness of the squash.
Black Pepper – Adds a gentle heat and depth.
Caribbean Green Seasoning – A signature seasoning blend that gives the shrimp a vibrant base.
Anchar Masala – A roasted spice mix that adds earthy, smoky flavor. Roasted cumin can be used as a substitute.
Olive Oil – Used for both seasoning and cooking.
Garlic – Infuses the oil and lays the foundation for the stew.
Butternut Squash – The star ingredient, sweet and hearty when stewed.
Onion – Brings sweetness and body to the dish.
Pimento (Seasoning) Pepper – Adds classic Caribbean flavor without overpowering heat.
Habanero Pepper – Optional, for those who love a bit of spice.
Brown Sugar – Balances the savory flavors and helps with caramelization.

Cooking Notes from the Kitchen

Always aim for a dry finished stew. A little caramelization at the bottom of the pot enhances the natural sweetness of the squash.
If you can’t find pimento peppers, simply leave them out—the dish will still be flavorful.
The shrimp should only be cooked briefly before adding them to the squash, to prevent them from getting rubbery.
You can control the spice level easily by adding or omitting the habanero peppers.

Shopping Made Easy

Most supermarkets carry butternut squash year-round, especially in the fall.
Shrimp is available fresh or frozen; look for raw shrimp rather than pre-cooked.
Caribbean green seasoning (I’d recommend making your own, though) and anchar masala can be found at West Indian or international grocery stores.
If pimento peppers are difficult to source, use extra bell peppers for added sweetness.
Habanero peppers are widely available in most grocery stores; Scotch bonnets can also be used as an alternative if preferred.

What’s the difference between cooking with butternut squash and pumpkin?

Butternut squash tends to be slightly sweeter and creamier than pumpkin. Pumpkin has a more fibrous texture, while butternut squash breaks down into a smoother stew when cooked. Both work well in this recipe.

Can I use frozen shrimp in this recipe?

Yes, frozen shrimp (raw) works perfectly. Be sure to thaw them thoroughly and pat them dry before seasoning, so they absorb the flavors properly.

What can I serve with Caribbean butternut squash and shrimp?

This dish pairs beautifully with roti (sada, paratha, or buss-up-shut), coconut rice, or even plain steamed rice. It also works well as a flavorful side dish for roasted meats or fish.

Can I make this recipe vegetarian?

Absolutely. Leave out the shrimp and focus on the stewed butternut squash.

Classic Caribbean Butternut Squash With Shrimp

A hearty Caribbean stew featuring tender butternut squash and juicy shrimp, seasoned with green seasoning, garlic, and a hint of anchar masala. Perfect with roti, rice, or as a side dish.

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Prep Time 15

Cook Time 30

Total Time 45

Course Breakfast, Caribbean Classics, Comfort Food, Fall Recipes, In Season, Seafood & Fish, Side Dishes

Instructions

Peel, devein, and wash the shrimp with lemon juice and cool water. Cut larger shrimp in half if necessary. Sourcing small raw shrimp in Ontario can be a bit challenging, though it’s easy to get cooked small shrimp in the frozen section of the grocery store.
Season the shrimp with 1 tbsp olive oil, 1/3 of the salt, 1/3 of the black pepper, Caribbean green seasoning, and anchar masala. Set aside to marinate.
Heat the remaining olive oil in a deep pot over low heat. Add garlic and cook for 2–3 minutes until fragrant.
Add the sliced butternut squash, raise the heat to medium, and stir to coat with the garlic oil.
After 1 minute, add the remaining salt and black pepper, onion, pimento pepper, habanero peppers (if using), and brown sugar. Stir well.
Cover the pot and bring to a boil. If needed, add 1/4 cup water, but the squash will usually release enough liquid. Reduce to medium-low and cook for 25 minutes with the lid on.
Meanwhile, in a non-stick pan over medium heat, cook the marinated shrimp for 90 seconds, stirring so they cook evenly. Remove from heat.
Uncover the squash, use the back of a spoon to crush larger pieces, and allow excess liquid to cook off.
Once dry (liquid from the squash is gone), add the shrimp to the pot, stir to combine, and adjust seasoning with salt if needed. Remove from heat.
Serve warm with roti, rice, or your favorite sides.

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