roast chicken Archives | Page 2 of 2

This roast chicken takes me back to my childhood days visiting my godfather in Princess Town (Trinidad). His chef would usually prepare this for us for lunch… served with steaming bowls of white rice and stir-fried cabbage, carrots and bell peppers. I still remember the fear which would come over me when his massive Great Dane named “Buster” would come begging for food from me. Buster was so BIG, it’s rumored that as a kid I could easily ride him like a pony.

You’ll Need…

1 1/2 tablespoon Ginger (grated)
2 scallions (chopped)
3/4 teaspoon salt
1 teaspoon sugar
2 tablespoon soy sauce
2 tablespoon Chinese cooking wine
1 whole chicken

Important: If doing this recipe gluten free, you’ll need to use a gluten free soy sauce (tamari) to ensure it meets with your specific gluten free dietary needs.

Place all the ingredients (except the chicken) in a bowl and give it a good mix. I grated the ginger and chopped the scallions. Place the chicken into a zip lock bag (or bowl) and pour the marinade over it. Give it a good mix/massage and allow it to marinate in the fridge overnight or at least 2 hours. Tip: Place the bag on a plate in the fridge so if it leaks it will not spill throughout the fridge.

Next day, preheat your oven to 375 F. I lined my baking pan with parchment paper (you may also use tin foil), placed the chicken on it and covered loosely with tin foil. I like brushing off the extra marinade before I place it on the middle rack in the oven.

After 35 mins, remove the tin foil and crank up the oven to 400 F and back on the middle rack.

After 30-35 minutes @ 400 you’ll have a golden chicken, with a slightly crispy skin.

If you find that you don’t get the color you want, you can always turn on the ‘broil’ setting on your oven the last 4-5 minutes. If you do opt to use the ‘broil” setting, I’d recommend keeping a close eye on it as the heat will be HIGH (usually 525 F) and can easily burn the skin.

While not the precise recipe I grew up eating (I lost contact with my godfather over 25 yrs ago.. hopefully I can reconnect and get the actual recipe from him), it’s very similar (taste) and I assure you that this will not only be the easiest roast chicken you’ve ever made… you’ll be blown away at how juicy and flavorful this is.

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Oven Roasted Chicken Drumsticks Recipe.

May 27, 2025March 18, 20154 Comments

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.

You’ll Need..

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 scallions
pinch allspice
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.

Meat & Poultry

Succulent herb and lemon roasted chicken.

May 27, 2025May 26, 200938 Comments

herb-roasted-chicken Though roasting is usually reserved for the oven, this one can also be prepared on the BBQ. Providing you know how to control the heat on your grill. I’m still to test it on the rotisserie gizmo I have for our grill, but I’m sure it’ll be just as delicious. I’ll probably get the neighbors peeping over the fence when the aroma hits them! Remember that old cereal commercial with the toucan..”follow your nose”? Toucan Sam was his name I think.

Warning! Speaking about “following your nose” be sure that your family is not at home while you cook this up. During the roasting time, the entire house will be filled with the amazing fragrance of herb, lemon and garlic. You’ll get tired of hearing “how much longer before we eat?”.

You’ll need…

1 Chicken (about 4 to 5 lbs)
1/4 tea spoon salt
1/4 teaspoon cracked black pepper
1/4 teaspoon paprika
1 bunch of fresh thyme (about 6 sprigs)
1/2 medium onion (cut in chunks)
3 cloves of garlic (slightly crushed)
1 teaspoon butter
1/4 cup water or chicken stock
1 lemon

herb-lemon-chicken

Let’s start by preheating the oven to 450 F, while we prepare the chicken for roasting. Wash and pat the chicken dry with a paper towel. Then slightly crush the garlic (leave skin on if you wish), wash the thyme ( I got mine fresh from the garden, so I had to wash off the dirt), peel and cut the onion into 1/4 pieces and cut the lemon into quarters.

caribbean-herb-roasted-chicken

With the chicken “neck side” down – so you’re able to access the cavity, start by squeezing the lemon. Allow the juice to go into the cavity, then stuff with the garlic, onion, thyme and the lemon pieces that you just used the juice. The final step is to sprinkle the entire chicken with the salt, pepper and paprika. Then with your fingers, rub the butter on the breast and legs (basically the top side). Place the chicken in a roasting pan, with the breast side up so it’s resting on it’s back and place in the now hot oven. Add the water or chicken stock to the bottom of the pan to prevent any burning until the chicken starts to release it’s own oils and juices. Please keep the temp at 450 for about 20 minutes, then reduce to 375 and cook for another 1 hour and 10 minutes.

phpa1exoram

After cooking for the remaining hour and 10 minutes, you may find that it’s not as golden brown as you’d like. Feel free to turn on the broil setting in your oven and cook for another 5 minutes or so or until you achieve the golden colour you desire.

herb-lemon-roast-chicken

roast-chicken-herb

Note: During the entire cooking process I had the lid placed on my roasting pan. However when it came time for the broil setting, I did remove the lid. When your chicken is done roasting, do remove it from the oven and allow it to cool for about 10-15 minutes before you carve it. This will allow the meat to rest and prevent the meat from going dry.

When you “rest” the cooked chicken do have it covered so it remains warm and does not dry off as it’s exposed.

I’d love to hear from you. Please leave me a comment in the comment box below.

roast chicken

Easy Roast Chicken, Memories Of My Childhood.

Oven Roasted Chicken Drumsticks Recipe.

Succulent herb and lemon roasted chicken.

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