This recipe is loosely based on “Bake” (Oven baked) My chicken mom who grew up in Trinidad and Tobago made this as part of my Sunday lunch. As I mentioned in a previous post, Sunday lunch is traditionally the biggest meal of the week and included several dishes that still give me comfort all these years later. . The meal is usually shared with visiting relatives and topped with her father’s homemade coconut ice cream.
What you need…
2 green onions (finely chopped)
5-8 chives (finely chopped)
3/4 teaspoon black pepper
2/4 teaspoon salt
1/2 cup olive oil
3 green peppers (chopped)
2 Spanish thyme leaves (Podina)
4-6 garlic cloves (broken)
5 to 8 sprigs of thyme (Baby stem & leaf)
3/4 tablespoon grated ginger
2 tablespoons chopped parsley
1 tablespoon oyster sauce
1 lemon (juice)
5 chicken thighs with back (about 4 pounds)
3 pounds half-boiled potatoes (with skin)
8 grape tomatoes (cut into 1/2 pieces)
3 pieces of lemongrass (2-3 inch pieces – shattered)
6 whole chili peppers (option)
Caution! The recipe is explained in detail in the video below, so we recommend watching it as well. (See my tips on using flavored oils when seasoning chicken during roasting). If you would like to make this recipe gluten-free, please see the full list of ingredients to ensure it meets your specific gluten-free dietary requirements. Potatoes were 75% cooked in salted water.
In addition to mom’s influence on this recipe, my garden also played a big role in its development.
Preheat the oven to 375F and make the marinade by adding everything except the chicken, lemongrass, tomatoes, potatoes, and chili peppers. You can also add a tablespoon or two of honey to the marinade.
Arrange the chicken (I used the legs with their backs attached and the skin on with the fat and excess skin removed) with potatoes (In my case, cooked Yukon Gold)lemongrass pieces, tomatoes.
Pour the thick marinade all over.
Using your hands or tongs, mix everything well to coat completely. I dropped the chili pepper whole without cutting it. or break themSo, when you roast it, you can feel the heat while eating. Even people who don’t like spicy food can easily watch it and avoid the heat. Then place it in the oven, uncovered, on the middle rack for 45 minutes. You can flip the chicken over during this time.
Then increase the heat to 400°F and roast, uncovered, for another 25 to 30 minutes.
You can also sprinkle finishing salt on the tray when you remove it from the oven. Remember to follow my tip to brush the chicken with oil from the bottom of the roasting pan to get that beautiful golden color you see in the image above.
