Oven Roasted Chicken Drumsticks Recipe – Chris De La Rosa

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Learn how to make oven roasted chicken drumsticks as it would be done in the Caribbean, with Caribbean cookbook author Chris De La Rosa. This roasted chicken recipe is amazing with chicken thighs or drumsticks. Perfectly seasoned and marinated, then roasted on high heat until golden brown, this is a simple and delicious way to make Caribbean style chicken in the oven. It’s also gluten free – providing you use gluten free Worcestershire sauce.

You’ll Need..

3 lbs chicken drumbs
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

Optionally you can add a bit of 5 spice powder and sesame oil for a bit Asian twist.

More Caribbean recipes can be found at

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41 COMMENTS

  1. I have a question: how much grated ginger to be added? The ingredients show 1/. This can mean 1 teaspoon or 1/2 teaspoon. Which is it? BTW, Are you from Jamaica? I went there in 2010, to Montego Bay. Beautiful country.

  2. I am from african descend but i have a friend who is from trini and after eating twice from her place I decided to learn to cook carribean and I found your channel. I tried this recipe who turned out povely just not enough salt i think and i kept the chicken and was able to use it for your chicken fried rice recipe. speachless the tasre of it was fabulous!!!! i am such a fan of your channel and i say great thabk you for sharing
    i will keep on trying your different recipes

  3. are you from trinidad?
    i tried this today. that was quite easy thank you. i just kept it in the oven for longer. i think next time i'll add some chili or paprika. i like it spicy. thankkks for your channel. i found you by looking for carribean food recipes especially trinidad 🙂

  4. Let me ask you something, Chris. When you put that broiler option on in the last few minutes, how much time do you leave for the chicken to get that crispy skin texture without creating a black charred mess?

  5. Looks great I'm going to try this now and marinate overnight for tomorrow. I'm a little scared of the flavor because it didn't look like you used much seasoning but I'll give it a try minus the scotch bonnet 🙂

  6. seriously love what you're doing. I am a Barbadian that grew up in Guyana. I moved back when I was 18, and I visit Trinidad almost 4 times a year, so what you're doing brings a big smile to my face. keep staying true to Caribbean Food!

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