Thanks to the fresh chadon beni, thyme, and rosemary herbs as well as the garlic, ginger, and pepper, this Trinidad roasted chicken has an incredible taste.
Clean, butterfly, and season the chicken before marinating it for at least an overnight or longer to make this Trini baked chicken. Finally, bake for close to an hour without covering in the oven before basting with the drippings.
Choosing a Freshly Ground Seasoning is integral to the flavour!
Here's, a little tip from our Chefs: the longer you leave it to marinate in your fresh seasonings, the better the flavor of the baked chicken. It’s so delicious and tender.
Your Baked Chicken Ingredients
1 Whole Chicken cut up into quarters
1 Lime
4 tablespoons Greenmills Green Seasoning
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika Powder
60 ml Water
3 tablespoons Ketchup or BBQ Sauce
Your Baked Chicken Directions
Wash and rinse the chicken thoroughly in a bowl with water and the juice from one lime to remove the freshness of the meat. Remove skin if you choose.
Rub and coat the entire chicken with your Greenmills Green Seasoning.
Rest the chicken in a baking dish skin side up, cover the dish with foil and allow marinating for at least 1 hour overnight is best.
Preheat the oven at 350 F/ 177 C for 5 minutes before placing the chicken on the middle rack to bake for 20 minutes keeping the foil cover on.
After the first 20 minutes remove the foil, add water, raise the temp to 400 and cook for another 20 minutes.
Turn off the oven and leave the chicken in for 15 minutes before removing.
Remove the pieces of chicken to a serving dish and place the baking dish on the stove top to warm at medium heat.
Stir the mixture in the pan with some Ketchup or BBQ sauce and a little to make a gravy.
Pour the gravy over top of the chicken or reserve in a gravy boat for individual use.
Serve on a plate with a side dish of your choice and enjoy.
Comments