Saint Lucian Creole Baked Chicken
A flavorful and tender baked chicken dish infused with the aromatic spices and herbs typical of Saint Lucian Creole cuisine. This recipe features a marinade that tenderizes the chicken and a baking process that ensures a juicy interior and a beautifully browned exterior.
🧂 Ingredients
- 3.5 lbs Whole chicken(cut into 8 pieces)
- 1 large Lime(juiced)
- 2 tbsp White wine vinegar
- 2 tbsp Olive oil
- 1 tbsp Garlic(minced)
- 1 small Scotch bonnet pepper(minced (seeds removed for less heat, optional))
- 1 medium Onion(finely chopped)
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 4 sprigs Fresh thyme
- 0.25 cup Fresh parsley(finely chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
👨🍳 Instructions
- 1
In a large bowl, combine lime juice, white wine vinegar, olive oil, minced garlic, minced Scotch bonnet pepper, chopped onion, ground cumin, ground coriander, fresh thyme sprigs, chopped parsley, salt, and black pepper. Stir well to combine.
💡 Tip: Pierce chicken pieces with a fork before marinating to help absorb flavors. - 2
Add the chicken pieces to the bowl with the marinade. Toss well to ensure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
- 3
Preheat your oven to 350°F (175°C).
💡 Tip: Ensure oven rack is in the middle position. - 4
Transfer the marinated chicken and all the marinade ingredients into a large baking dish. Cover the dish tightly with foil.
💡 Tip: Using a baking dish with a lid is also an option. - 5
Bake for 45 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the chicken is cooked through and the skin is golden brown and slightly crispy.
💡 Tip: Basting the chicken with the pan juices during the uncovered baking time will add extra moisture and flavor. - 6
Remove from oven, let rest for a few minutes, and serve hot with pan juices.
💡 Tip: Pairs well with rice, ground provisions, or a fresh salad.
💡 Pro Tips
- ✓For a spicier dish, leave the seeds in the Scotch bonnet pepper.
- ✓Marinating overnight yields the most flavorful results.
- ✓Ensure chicken is cooked to an internal temperature of 165°F (74°C).
🔄 Variations
- Add sliced bell peppers and carrots to the baking dish along with the chicken for a more complete meal.
- Grill the chicken after baking for an extra smoky flavor and crispier skin.