how to roast chicken Archives

This recipe is loosely based on the ‘bake’ (oven roasted) chicken mom would make for us as part of our Sunday lunch, growing up in Trinidad and Tobago. As mentioned in previous posts, Sunday Lunch was traditionally the biggest meal of the week and included several dishes which still brings comfort to me all these years later. A meal usually shared with visiting relatives and topped off with dad’s homemade coconut ice cream.

You’ll Need…

2 scallions (finely chopped)
5-8 chives (finely chopped)
3/4 teaspoon black pepper
2/4 teaspoon salt
1/2 cup olive oil
3 pimento peppers (chopped)
2 leaves Spanish thyme (podina)
4-6 cloves garlic (crushed)
5-8 sprigs thyme (baby stems & leaves)
3/4 tablespoon grated ginger
2 tablespoon chopped parsley
1 tablespoon oyster sauce
1 lemon (juice)
5 chicken legs with back (about 4lbs)
3 lbs par-boiled potatoes (skin on)
8 grape tomatoes (cut in 1/2)
3 stems lemon grass (2-3 inch pieces – smashed)
6 whole chili peppers (optional)

Notes! May I recommend that you follow along with the video below as much more about the recipe is discussed there (see my tip about using the flavored oil during roasting to baste the chicken pieces). If making this recipe gluten free, please go through the full list of ingredients to ensure that they meet your specific gluten free dietary requirements. The potatoes were cooked 75 % in salted water.

Along with mommy’s influence on this recipe, my garden played a huge part in its development as well.

As your oven preheated to 375F, create a marinade with everything except the chicken, lemon grass, tomatoes, potatoes and chilli peppers. You may also add a tables spoon or two of honey to the marinade.

Place the chicken pieces (I used legs with the back attached and with the skin on – fat and extra skin removed) along with the potatoes (pre-cooked Yukon gold in my case), lemongrass pieces and tomatoes.

Pour the chunky marinade over everything.

Using your hands or tongs, give everything a good mix to fully coat. I dropped the whole chili peppers without cutting or breaking them, so when they roast I can have a POP of heat when I dine. Anyone not cool with spicy food could easily see them and avoid the heat. Then into the oven uncovered onto the middle rack for 45 minutes. You may flip the pieces of chicken during this time.

Now turn the heat up to 400 F and roast uncovered for another 25-30 minutes.

You may sprinkle on some finishing salt when you remove the tray out of the oven. Remember to use my tip about brushing the chicken pieces with the oil from the bottom of the roasting pan to help get that lovely golden color you see in the images above.

Quick Herb Roasted Chicken.

May 27, 2025October 25, 20201 Comment

There’s something so comforting about oven roasted (or bake chicken as my mom say) chicken. From the wonderful scent of it in the oven, to the rich notes of herbs on the crispy skin and that warm juicy interior. Herb Roasted Chicken does not have to be complicated.. allow me to prove that to you in the following few simple steps.

You‘ll Need…

6-8 chicken legs
1 teaspoon salt
2 tablespoon olive oil
4 large cloves garlic
1/4 teaspoon black pepper
3/4 teaspoon dried thyme
3/4 teaspoon dried parsley
1/2 teaspoon coriander seeds
3/4 teaspoon rosemary
3/4 teaspoon dried pepper flakes
3/4 teaspoon oregano (optional – I forgot to add it in this recipe)

IMPORTANT! If doing this recipe gluten free, please go through the full list of ingredients to make sure they meet with your specific gluten free dietary needs.

Crush the garlic with the salt and coriander seeds, then add the rest of the spices, olive oil etc mentioned above.

Mix well, and coat the chicken pieces with this rub. I cleaned off as much of the fat off the chicken legs as I could, but I did leave the skin on. You’ll thank me later for that crispy skin. Be sure to massage both sides of the chicken with the herb marinade.

Place on a baking tray (line with foil or parchment paper to make cleaning easier after), I didn’t and it took a while to clean the tray after.

Into a preheated 400 F oven – middle rack (uncovered). 1 hour and 10 minutes later and you’re done. No need to baby sit this. Do adjust to cooking time according to the size of your chicken pieces.

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Meat & Poultry

Simple Citrus Oven Roasted Chicken.

May 27, 2025February 24, 20184 Comments

There’s something so comforting about oven roasted chicken that it’s usually made in some form or the other in my home a couple times a month. Growing up on the islands, ‘bake’ chicken was a Sunday thing, along with macaroni pie, callaloo and other fixings. I still remember the aroma coming out of the kitchen early Sunday morning as we went about doing our weekend chores and the anticipation of that traditional lunch with my siblings and parents.

You’ll Need…

3-5 lbs chicken legs
1/2 teaspoon salt
3/4 cup orange juice
1 1/2 lemons
2 tablespoon parsley (chopped)
5-7 sprigs lemon thyme (divided)
1/3 teaspoon black pepper (divided)
3 tablespoon olive oil (divided)
cherry tomatoes (optional)
1/2 teaspoon grated ginger
3 cloves garlic
1 scallion (chopped)
1 tablespoon honey (I used an organic raw honey)
1/2 teaspoon allspice

Important! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary needs.

Clean and trim off any extra skin and fat off the chicken. You may choose to remove all the skin, but when oven roasting chicken I like leaving the skin on. It helps to keep the chicken from going too dry, plus the rendering of the skin/layer of fat, keeps the dish moist. I also cut a couple slits on the thickest part of the chicken.

In a large bowl place 1/2 the thyme, 1/2 the olive oil, salt, juice of 1/2 a lemon (juice), orange juice, 1/2 the black pepper, honey, garlic, allspice, parsley, scallion and grated ginger. Give it a good mix, then pour it over the chicken.

Preheat your oven to 400 F. You may marinate the chicken for a couple hours, but in my case I went at it right away. Massage the pieces of chicken with your hands to coat both sides. Then sprinkle on the remaining black pepper and olive oil over the chicken. Tuck in the remaining lemon (sliced) as well as the thyme between the pieces of chicken (on a roasting pan/sheet) and place the tomatoes in-between as well.

Then it’s into the oven on the middle rack.

Depending on the size of your chicken pieces, it will take between 1 hour and 5 minutes and 1 hour and 20 minutes. For additional color, you may hit the broil setting the last 2-4 minutes.

So simple to put together and very tasty.. definitely a recipe I’ll encourage you to give a test-drive. Please keep in mind that I’ve cut back on the amount of salt I use, so you may need to add a bit more if salt is your thing. I’d recommend sprinkling on the chicken before it goes into the oven, if you do decided to add more salt. TIP! Line with baking tray with parchment paper or foil for less work cleaning up after.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Gluten Free Meat & Poultry

The Simplest Oven Roasted Chicken Ever (recipe)!

May 27, 2025June 27, 20147 Comments

Oven roasted chicken (baked chicken as it’s sometimes called in the Caribbean) is infamous for being dry and somewhat bland. However in this recipe I’ll not only show you how simple it is to a make a moist oven roasted chicken, we’ll apply some Caribbean seasonings (herbs) which will definitely excite your taste buds. This recipe is based on the method of seasoning chicken as it’s normally done in the Caribbean for stews, curries and grilling.

You’ll Need…

1 4 lb chicken
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 lemon
1 tablespoon Caribbean green seasoning
2 tablespoon olive oil

*Notes: To add a little kick to things, you can add some finely diced scotch bonnet pepper or a little peppersauce (hot sauce) to the marinade. Click on the following link for a recipe video on how to make Caribbean Green Seasoning: http://youtu.be/g7znPCJvhnU BTW, this is also a wonderful gluten free recipe idea.

If you’ve never spatchcock a chicken before , it’s very simple. Using kitchen scissors (or knife), place the whole bird on it’s breast (we sometimes say chest in the Caribbean) then using the scissors, remove the backbone off the chicken by cutting along each side of the middle main bone (see image below). Then turn over and gently press down on the breast to fatten the chicken. This method (spatchcock) will enable us to cook the chicken quicker and more evenly. Discard the back bone or save for soups and making stock.

Wash and pat the chicken dry, then in a bowl combine all the ingredients and give it a good mix.

Rub the entire chicken with this lovely Caribbean marinade and set in the fridge to marinate for a couple hours (cover with plastic wrap). Then place in a baking pan with a rack (if you don’t have a rack you can place on top some cut carrots, celery and onion) the idea is to allow heat to circulate around the chicken as it roasts. In my case I like adding about 1 cup of water to my pan as I find that it helps to keep the chicken moist as it roasts in the oven.

Heat your oven to 400 F and roast on the middle rack for about 50 minutes. Half way through roasting, turn your pan so it browns evenly. If you’re using my tip for adding water in the pan, you may need to add some more after about 30 minutes.

Allow the chicken to rest about 6-8 minutes (covered) before slicing through. I like placing the use lemon pieces in the roasting tray as it adds a lovely aroma as the chicken does it’s thing.

Without a doubt this will be one of the simplest roasted chickens you’ve ever made and quite honestly.. the tastiest. The marinade will add a lot of flavor to this chicken and I know your family and friends will be complimenting you on a job well done.

how to roast chicken

Baked Chicken With Potatoes.

Quick Herb Roasted Chicken.

Simple Citrus Oven Roasted Chicken.

The Simplest Oven Roasted Chicken Ever (recipe)!

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