Baked Chicken With Potatoes.

May 27, 2025October 30, 2024Leave a Comment

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.

Gluten Free Meat & Poultry

Rosemary Roasted Chicken With Brussels Sprouts.

May 27, 2025November 13, 20203 Comments

There’s nothing “Caribbean” about this dish, but I felt I had to share the recipe here, as it’s one of my go-to recipes on those cold Canadian winter evenings. Toss everything with a quick marinade/dressing, onto a sheet pan and the into a vibrant oven. Sit back and relax and in 45 minutes, you’ll have a very earthy, warm and flavorful dish. No FUSS!

You’ll Need…

2-3 lbs chicken drumsticks
1.5 lbs brussels sprouts (cut in half)
6-8 baby carrots (cut in half lengthwise)
6 cloves garlic (crushed)
3/4 cup olive oil
3/4 tablespoon salt (divided)
1/4 teaspoon black pepper
2 tablespoon rosemary (chop the leaves)
1 tablespoon parsley (chopped finely)
1 lemon (juice)

Important. If doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash, trim and cut the brussels sprouts in half. The idea is to remove the woody stem and any discolored leaves and discard.

Wash the carrots and cut them down the middle and preheat your oven to 400F.

Put the oil in a bowl, along with the black pepper, 1/2 the salt, lemon juice, rosemary, parsley and garlic. Optional, you can add some fresh thyme or any herbs you like. I didn’t add any further herbs as I wanted the Rosemary to shine on its own, along with the garlic. Whisk well to combine.

Place the chicken, carrots and brussels sprouts on a lined baking tray (makes for easier cleanup after), add the remaining salt (and more black pepper if you want), then pour on the dressing and mix well to coat. BTW I like putting the brussels sprouts cut side down so the cut face can roast on the pan and caramelize.

Then into the 400 F oven on the middle rack. Drizzle on more olive oil if you want.

After 20 minutes you’ll want to flip everything and back into the oven, so we get even cooking.

40-45 minutes later (total cooking time) and you’re done. So simple (as I mentioned above), yet so tasty. Serve with your fav bread and glass of wine?

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

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.

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/

Gluten Free Meat & Poultry

Caribbean Green Seasoning Roasted Chicken.

May 27, 2025January 27, 20203 Comments

If you’re looking for a quick and delicious way to oven roast a chicken, I’v got such a recipe to share with you today. Mom would do something similar for us when we were kids on the islands, but heavier on the seasoning and she would cut the chicken into parts. Additionally, she never finished with the glaze as I’m about to show you.

You’ll Need…

4 lb chicken
1 teaspoon sea salt
1/2 teaspoon black pepper
1 heaping tablespoon Caribbean Green Seasoning
2 tablespoon olive oil
1 lemon (juice)
1 teaspoon Dijon mustard
2 tablespoon honey

Optional – grated ginger, pepper sauce (should you want it spicy) and sesame oil

IMPORTANT: If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific Gluten Free Dietary needs.

The first thing we’ve got to do is to spatchcock (remove the back bone) the chicken. Please watch the video below for the step by step process. Basically you can use kitchen shears or a sharp butcher’s knife to do so. Once the backbone is remove, use your hands to press-down on the breast of the chicken to flatten it. This will drastically reduce on the cooking time in the oven.

Preheat your oven to 375 F as we season the chicken.

In a small bowl, dilute the green seasoning with the olive oil. Then apply the salt and black pepper, along with the diluted green seasoning to both sides of the chicken.

I like using a wire rack in my baking tray as I like the hot air being able to surround the chicken. Cooks faster and more even. Plus it avoids me having to flip the chicken during roasting process. Be sure to line your baking tray with foil or parchment paper to avoid a mess to clean after.

Place the seasoned chicken into the oven, on the middle rack. Around the 50 minute mark we can remove the chicken and start with the simple glaze.

Mix the honey, mustard and lemon juice, then brush it onto the skin side of the chicken and back into the oven for 5-7 minutes. You should have enough glaze for a second round of brushing. As you take out the chicken after the first glaze, crank-up your heat to 425 F.

Since we increased the heat be mindful that the sugar in the honey can burn easily, so keep an eye on things. I left the chicken in for a further 5 minutes after the last glaze and the higher heat. Please note that at no time did I cover the chicken while it roasted.

Simple, yet DELICIOUS! Allow the chicken to rest for about 5 minutes before carving. Don’t forget to watch the video below. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Gluten Free Meat & Poultry

Simple Garlic Rosemary Roasted Chicken Recipe.

May 28, 2025April 10, 20192 Comments

There’s something so comforting when you enter a home/kitchen and there’s a chicken roasting in the oven. A scent that immediately captivates yours taste-buds and then the eager anticipation of dinner kicks in. This here Garlic Rosemary Roasted Chicken will truly impress your family and friends, but be warned as the neighbors may just show up at your door if there’s a widow open or you have the fan/vent on in the kitchen, as you prepare this one.

You’ll Need…

1 chicken (about 3-4 lbs)
1 tablespoon rosemary (plus more for stuffing)
4 cloves garlic (crushed)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 lemon (zest and juice)
2 tablespoon olive oil
2 pimento peppers

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

Finely chop the rosemary (no stems) and one of the pimento peppers. then add it to a bowl with the olive oil, salt, black pepper, garlic, lemon zest and lemon juice. Mix well.

Now cover the entire (clean/trimmed) chicken, with this marinade. I dabbed it on with a small brush.

You may place one of the used lemon pieces in the bird’s cavity, along with any remaining marinade and rosemary you may have left back. Feel free to top the chicken with more salt and black pepper as well as in the cavity. I didn’t. However I did slice the remaining pimento pepper in half and stuffed it in the chicken.

Place the chicken (I used a cast iron pan) into a preheated 400 F oven on the middle rack. No I did not tent or cover the chicken with foil. But you may do so for the first 30 minutes if you so wish.

Using a spoon, I tipped the roasting pan to a side and basted the chicken with the oils on the bottom every 15 minutes or so. This will keep the chicken nice and moist and help with developing a lovely golden color. After about 1 hour, this chicken was fully cooked/roasted. Keep in mind that if you use a bigger chicken it will take longer. I forgot to mention (watch the video below) I did tie the legs of the chicken with kitchen string and I tucked the wings below the bird to help keep it stable and to assist in even browning.

Allow the chicken to rest for about 10 minutes before you slice.

Yes you may work the marinade below the chicken’s skin but to be quite honest, I’ve done so in the past and for the work, it’s not worth it… as I never really see (taste) a difference. Maybe tv shows got us believing it makes a huge difference?

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

Recipe Card

Print Recipe

Simple Garlic Rosemary Roasted Chicken

Courses: Chicken Recipes, Sunday Dinners, Weeknight Dinners Recipe Keys: Dairy Free Gluten Free Non Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 1 hr Total Time 1 hr 15 mins

Servings: 6

Diet:

C Chicken G Gluten-Free

Description

A tender, flavorful roast chicken infused with garlic, rosemary, lemon, and fragrant Caribbean-style pimento pepper; perfectly golden and delicious.

Ingredients

1 whole chicken (3–4 pounds)
1 tablespoon fresh rosemary (chopped, plus extra for cavity)
4 cloves garlic (chopped)
1 pimento pepper (chopped, or substitute celery pepper)
1 lemon (zestedd and juiced)
2 tablespoons olive oil
³⁄₄ teaspoon salt
¹⁄₄ teaspoon black pepper

Instructions

Video

Preheat oven to 400 °F (200 °C).
In a small bowl, mix rosemary, garlic, chopped pimento pepper, lemon zest and juice, olive oil, salt, and pepper.
Brush the marinade all over the chicken and inside the cavity; stuff with extra rosemary and lemon pieces. Tie legs and tuck wings.
Place chicken breast-side up on the middle rack; roast uncovered. Baste every 15 minutes with accumulated juices.
Roast for about 1 hour, or until the internal temperature reaches 165 °F (74 °C) in the thickest part.
Let the chicken rest for 10 minutes before carving to retain juices.

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Gluten Free Meat & Poultry

Succulent Jerk Rotisserie Chicken.

May 27, 2025November 7, 2018Leave a Comment

This past summer during our annual July Month Of Grilling, I shared this awesome recipe for what I believe is best way to roast a chicken on the grill. The self-basting achieved by having the chicken on a rotisserie, means you’d never have a dry and cardboard-like chicken. And your taste-buds will be excited by the punch the jerk marinade brings to the table. Tender, juicy and that awesome spice kick, means your family and guests will be asking for this jerk chicken for years to come.

You’ll Need…

2 whole chicken (about 2.5-3 lbs e)
2 scallions
5 sprigs thyme
1 scotch bonnet pepper
2 tablespoon soy sauce
1 tablespoon olive oil
2 tablespoon cane sugar (or brown sugar)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice (pimento powder)
3 slices ginger
1 tablespoon fish sauce
3 lime leaves
2 cloves garlic
2 tablespoon parsley

For the grill…
– 5 sprigs thyme
– 4-5 cloves garlic
– lime leaves
– water
– 10-15 pimento (allspice) berries

Note! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific gluten free dietary needs. Especially the Soy Sauce. You’ll notice that I used fish sauce and lime leaves.. that’s just my lil personal touch. Feel free to leave those out if you wish.

Clean, trim and prep the chicken. Then make the marinade with all the ingredients mentioned above (not the stuff for the grill). You may want to give everything a rough chop to make it easier for your blender or food processor to make the puree. You can make this as liquid or chunky as you want.

Remember to wear gloves when handling the scotch bonnet and if you use your hands to rub the marinade onto the chicken. Additionally you can add more hot peppers if you want, and if you want to control the heat level a bit remove the seeds from the scotch bonnet. Paste the marinade all over (and inside) the chicken and allow to marinate for a couple hours (overnight will be best for max flavor).

Watch the video below to follow along. Basically you need to set the chicken onto your rotisserie, then onto your grill. But try your best to have a low heat under the chicken and the main heat to the side (somewhat like indirect heat grilling). Place a pan under the chicken with the ingredients mentioned above. This will not only help flavor the chicken as they grill, it will help to prevent flare-ups from the fat dripping onto the flame source. Be sure to add more liquid as it dries up. You may want to secure the chicken with some kitchen string to make sure they are compact and evenly spaced above the heat source. A hanging leg or wing will cook much faster and may want to burn. As the birds roast they will self baste (dripping fat and it renders out), so don’t worry too much about that.

After about an hour or so you may need to add a bit of water back to the pan.

With the lid closed on the grill and depending on the size of your chicken it will take about 2 hours and 20 minutes or so to cook all the way through. I had the heat between 275-300 F in the event you’re wondering.

Allow to cool for about 15 minutes before you carve these birds.. I know it will be tempting to not do so, but trust me. Additionally, be prepared for your neighbors inviting themselves over when they get a whiff of this jerk chicken. As always it was a pleasure sharing this taste of the Caribbean with you.

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

Meat & Poultry

Amazing Pineapple Jerk Chicken (cheat version).

May 27, 2025October 19, 20183 Comments

If you’re looking for the bold flavors of a good Caribbean Jerk Chicken, especially on a week-night when you’re just not in the mood for too much work in the kitchen – I got the perfect recipe for you. I call this my ‘cheat’ pineapple jerk chicken recipe and it’s requires little work and not too many ingredients. Now you will see me use prepackaged jerk seasoning, but if you’d like to make yours from scratch, check out my recipe for that @ Recipe Index!

You’ll Need…

3 heaping tablespoon jerk seasoning (your fav)
1/4 teaspoon black pepper
2 tablespoon dark soy sauce
1/2 scotch bonnet pepper (diced)
4 cloves garlic (diced)
1 can pineapple (chunky)
3 scallions (chopped)
6-8 sprigs thyme
1 heaping tablespoon brown sugar
1/4 cup orange juice
1 tablespoon olive oil
2 whole chicken (about 5 lbs total)

Note: I used two whole chicken which I cut into pieces. But you’re free to use any cut of chicken you like.

This is insanely simple. Add all the ingredients into a large bowl and mix well. Try to bruise the thyme so it can release it’s flavor oils.

Pour the marinade over the prepared chicken (I left the skin on, but removed all the fat I could find as the skin will help to protect the chicken from going dry in the oven). Allow this to marinate for at least 2 hours. That said, I didn’t wait. I went directly into a preheated 410 F oven on the middle rack. You’ll notice that I didn’t add any salt to the marinade, that’s because the store-bought seasoning will already have salt, plus I went in with soy sauce. That said, feel free to add a bit of salt if you want.

Roasted uncovered on the middle rack in the oven for 1 hr and 15 mins and you’re left with an amazing pineapple jerk chicken to enjoy. Be sure to line your roasting pan with foil so clean-up is easy.

Couple things.. if you find that the chicken isn’t as golden as you’d like it, you can always turn on the broil setting for a couple minutes. Also, depending on the size of your chicken pieces, it may take a bit longer to cook (larger pieces).

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

Gluten Free Meat & Poultry

Simple Herb Roasted Chicken.

May 27, 2025August 19, 2018Leave a Comment

There’s something so comforting from not just the taste of a succlent oven roasted (say ‘bake’ chicken in the Caribbean) chicken, but that scent that permeates through your entire house originating from the kitchen. I remember being in Jamaica on vacation and roasting-off a chicken on the 4th floor of the condo complex we were staying in, and 4 floors below on the pool deck one would get the alluring whiff depending on the direction of the gentle Caribbean breeze. So simple, yet so tasty!

You’ll Need…

1 whole chicken (about 4 lbs)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoon olive oil
1 tablespoon parsley (chopped)
1 tablespoon sage (chopped)
1 tablespoon rosemary (chopped)
1 tablespoon thyme (leaves)
2 cloves garlic (crushed or diced)

For stuffing..

4 sage leaves
2 sprigs rosemary
2 scallions
4 sprigs thyme

IMPORTANT! If doing this recipe gluten free, please go through the entire list of ingredients to ensure they meet with your specific dietary needs. If you wanted to kick things up, you can certainly add some Caribbean Sunshine (diced scotch bonnet) to the marinade.

Prep the ingredients for the marinade (dice, crush and chop). Clean and trim off any excess fat off the chicken (especially the tail area). Whisk the marinade and get ready to brush it onto the chicken.

But before we do, lets take the sage leaves, thyme, scallions and rosemary (no need to chop) and fill the cavity of the chicken. You may add some salt in there (not listed in the ingredient list), but I didn’t as I’m cutting back on the amount of sodium in my diet. Then liberally brush on the marinade over the chicken.

You may certainly marinate this in the fridge for a couple hrs and overnight would give you incredible results. However all I did was the 5 minutes or so the oven preheated to 400F. Then into the oven on the middle rack. I didn’t cover the chicken as it roasted, but you can certainly tent it with some foil if you want to protect the legs and breast from going dark too fast. I did use a low-side cast iron pan, but you may use any roasting pan you like. As explained in the video (see below) the cast iron distributes the heat nicely, plus the low sides means more surface of the chicken will be roasted.

This is what the chicken looked like after about 35 mins in the oven…

To keep the chicken moist, feel free to keep brushing it with the oil at the bottom of the roasting pan every 10-15 minutes or so. After 1 hour and 20 mins it was done, but I wanted a bit more of a golden color, so I cranked up the “broil” setting on the oven. I believe it’s about 525 F, but for 3 mins or so as it can BURN quickly at this high temp.

Tent with foil and allow to rest for a few minutes after you take it out the oven… before slicing through. Don’t recall mentioning it, but I did tuck the wings below the bird and a little kitchen string will be needed to secure the legs in one place. Enjoy!

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

Gluten Free Meat & Poultry

Sorrel Pomegranate Roasted Chicken.

May 27, 2025April 23, 2018Leave a Comment

I first shared this recipe last holiday season on YouTube and it was one of the best rated videos I did the last quarter of 2017. I guess I’m not alone in my dislike for Turkey, so many people opted to give this Caribbean festive roasted chicken a test drive. As a kid growing up on the islands I always looked forward to when sorrel was in season (usually around Christmas time) as I’ve always been a fan of the juice made from this hibiscus family of flowers. The natural balance of the citrus, sorrel and pomegranate is just awesome as a glaze on chicken (and pork) as you’re about to learn.

You’ll Need…

3 lb chicken
2 slices ginger
1 mandarin / clementine (cut in half)
4 cloves garlic (smashed)
10 sprigs thyme
1/2 medium onion (cut in half)
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil

2 large pomegranates (juice and seeds)
6 sorrel buds (aka dried hibiscus)
2 clementine / mandarin (juice)
2 tablespoon honey
1 1/2 tablespoon golden brown sugar
3/4 cup water
1/2 teaspoon salt
3 slices ginger

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

Pre-heat the oven to 400 F. As it comes to temperature, stuff the clean chicken with the ginger, clementine, garlic, thyme and onion. I used a cast iron pan (skillet) as I find I get a better ‘browned’ chicken, since the sides are very low. Drizzle on the olive oil on the pan to prevent sticking, place the chicken on the roasting pan and sprinkle on the salt and black pepper over it. If you wanted to add salt and black pepper in the cavity of the chicken you’ can also do so.

Into the 400 F oven on the center rack. As the chicken roast in the oven, we can go ahead and make the pomegranate sorrel glaze to use in an hour or so. In a saucepan place the pomegranate, mandarin, ginger, honey, salt, water, sorrel and sugar. Onto a med/high flame and bring to a boil. As it comes to a boil, reduce to a gentle simmer and reduce by 2/3 or so. It may take between 20-30 minutes.

After about 20 minutes in the oven I took the chicken out and basted it with the drippings which accumulated in the skillet. Back in the oven on the middle rack. Note that I didn’t cover the chicken with foil.

Depending on the size of the chicken, it will take between 1 hr and 75 minutes to fully cook. At this point remove it from the oven and baste on the glaze we made and back into the oven. It stayed for about 5-7 minutes, before I did it again.. 3 times in total. At first I spooned on the glaze, then I found that a brush was better suited for this.

As you’ve seen in the image above, including some of the pomegranate seeds makes for excellent presentation and the lovely burst of juice is awesome when eating the chicken itself. I forgot to mention that you can find sorrel in it’s dried form (my new fav) all year long and I’ve even seen it being sold on Amazon as well.

I encourage you to give this recipe a try as it’s a great way to add some additional flavor to boring oven roasted chicken.

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

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

Tasty Island Style Roasted Chicken Drumsticks.

May 27, 2025June 21, 20171 Comment

Here’s a quick and simple chicken dish I usually make during the cooler months when I can use the oven without overheating the entire house. During the summer months these marinated chicken pieces also make its way onto my outdoor grill. The key with this recipe is the spiced rub we marinate the chicken with for maximum Caribbean appeal. If you decide to rock these on your outdoor grill, I’d recommend cooking them on an indirect heat or you’ll risk burning the spices and you won’t like the outcome.

You’ll Need…

4-6 lbs chicken drumsticks
1 teaspoon salt
1/4 teaspoon black pepper
2-3 tablespoon olive oil
zest 1 orange
1 teaspoon onion powder
1/2 teaspoon ginger powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon dried chives
1 teaspoon dried pepper flakes
1/2 teaspoon nutmeg
1 tablespoon brown sugar
1 teaspoon dried thyme

Optional.. 1 teaspoon smoked (spicy) paprika

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

Grate the orange zest into a small bowl. Tip: If the oranges you have access to is coated with wax (looks bright and shiny) , avoid using them for zesting – try to get an organic orange without any wax coating. Mix in all the other ingredients (except the chicken pieces) to form a moist rub.

Now go ahead and rub the chicken pieces with the rub (wear a gloves if you have sensitive skin.. the pepper flakes can cause issues), cover and place in the fridge to marinate for about 4 hours.

As your oven pre-heat to 400 F remove the seasoned chicken from the fridge and allow it to come back to room temperature. I used a wire rack on a baking sheet to roast these off. This will allow for the hot air to circulate around the chicken pieces and cook evenly. Try to place then on a single layer and with a bit of space between each. You may want to line your baking sheet with tin foil for easier clean up after (the sheet is to catch any drippings) and you can use some cooking spray or brush on some vegetable oil on your wire rack. If you don’t have a wire rack, use a tinfoil-lined baking tray brushed with some vegetable oil to prevent sticking.

At 400 F and on the middle rack of the oven, the chicken will take between 1 hour and 1 hr and 15 minutes. Depending on the size of your drumsticks.

While these are excellent done in the oven and outdoor grill, if you have a smoker.. that’s where you’ll really have some fun with this recipe. BTW this rub works great on ribs and other cuts of pork as well… and you’re not confined to only using the drumsticks of the chicken. If using thighs or breasts, do adjust the cooking time accordingly.

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Gluten Free Meat & Poultry

Haitian Influenced Epis Chicken.

May 27, 2025June 14, 20171 Comment

After making a fresh batch of Epis (zepis) I decided to put it to use on some boneless chicken breast I had thawing in the sink for dinner. If you’ve ever struggled with dry and bland chicken breast (say chicken chest in the Caribbean) you’ll definitely want to give this recipe a try. Moist, tender and packed with flavors of that Haitian Epis. I’m not sure if there’s an actual Epis Chicken recipe in Haiti, but I was thoroughly impressed with this one.

You’ll Need…

3 skinless/boneless chicken breast
1/8 teaspoon black pepper
1/4 teaspoon salt (add more to your liking)
1 tablespoon Haitian Epis
2 tablespoon coconut oil

Important! If making this dish gluten free, be sure to go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Season the cleaned chicken breasts with the salt, black pepper and Epis. Mix well and allow to marinate for 2 hours.

In a wide pan (one with a lid) heat the coconut oil (or use your fav oil) on a medium flame, then add the seasoned chicken breasts to the pot. Yes, it’s ok if the marinade goes in too. Immediately turn the heat down to low and cook for 2-3 minutes, then flip.

Now place the lid on the pot and cook on LOW for about 10-12 minutes. Depending on the thickness of your chicken breast, they should be near cooked. Remove the lid and cook on medium/high for another 5-8 minutes to burn off any excess liquid which would form naturally and to give the chicken a golden color.

Do remember to flip to brown and cook evenly. I then removed them from the pan and allowed it to rest for about 4 minutes before I sliced though. In the meantime I made a quick pan gravy in the same pan I pan roasted the chicken.

By seasoning and slow cooking you’re guaranteed to get tasty and moist chicken, without any fuss.

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