Ingredients
Dry Seasonings:
1 tbsp kosher salt
1 tbsp brown sugar
1 tsp garlic powder
1 tsp paprika
½ tsp cayenne pepper (adjust for spice level)
½ tsp black pepper
Wet Ingredients:
3-4 tbsp mild jerk seasoning (adjust to taste)
½ cup chicken stock
1 tbsp olive oil
Veggies:
1 bell pepper (mixed colors, sliced)
½ onion (sliced)
3 cloves garlic (minced)
Instructions
Prep the Chicken:
Wash drumsticks in vinegar water, then pat dry with a paper towel.
Coat the chicken with salt and olive oil (acts as a binder).
Season the Chicken:
Generously apply the dry seasonings, mixing well.
Add the jerk seasoning and massage into the chicken. Let it marinate for at least 1 hour (overnight for deeper flavor).
Assemble for Baking:
Preheat oven to 425°F (218°C).
Place the marinated drumsticks in a baking dish.
In the same bowl used for seasoning, mix leftover spices with chicken stock.
Pour the stock mixture into a corner of the baking dish (not directly on the chicken).
Bake & Braise:
Cover with foil and bake for 30 minutes.
Remove foil and baste the chicken every 5 minutes for 15 minutes with the pan juices.
Final Touch:
Let the chicken roast uncovered until golden brown (keep an eye on it).
For extra crispiness, broil for 2-3 minutes at the end.
Serving Suggestions
Serve with coconut rice & peas, mashed potatoes, or fried plantains.
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