Baked Chicken Bajan Style
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1chicken, 3 pounds, cut into serving pieces
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½teaspoon oregano
- 2tablespoons peanut, vegetable or corn oil
- ¾cup flour
- ½teaspoon paprika
- ¼teaspoon dried hot red pepper flakes
Nutritional analysis per serving (4 servings)
648 calories; 42 grams fat; 11 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 11 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 46 grams protein; 865 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 450 degrees. To prepare this dish properly, partly bone chicken, leaving legs and thighs attached. Bone thighs first by place them skin side down on a flat surface. Using small paring or boning knife, scrape meat away from each bone. Sever bone to separate it from leg bone. To bone legs, scrape around the bone almost but not down to the end. Using sharp, heavy knife, cut off major part of bone, leaving about one inch at end. Chop off very bottom of each leg bone.
- Step 2
Leave breasts and main wing bones attached. Cut off and discard tip of each wing. Cut off and set aside second wing joints. Bone breasts but leave skin intact. Do not remove main wing bone. Use back bone for soup or discard.
- Step 3
Sprinkle chicken with salt, pepper and half of oregano.
- Step 4
Put oil in baking dish large enough to hold chicken in one layer when it is added. Add chicken and rub it in oil.
- Step 5
Blend flour with remaining oregano, paprika, hot red pepper flakes, salt and pepper.
- Step 6
Dredge each piece of chicken on all sides in flour mixture. Shake off excess.
- Step 7
Return chicken pieces skin side up to baking dish.
- Step 8
Place chicken in oven and bake 40 minutes without turning.
Private Notes
Comments
From Sam's newsletter: imagine the best shake-and-bake situation you can remember from childhood, and that’s what it looks like. (It tastes much better, especially if you dial up the spices so that it’s a little fiery.)
Cross referncing this to other bajan recipes this seems to perhaps lack in a few ingrdients that might seem more regionally approriate like Thyme ( instead of oregano) or habenero pepper ( instead of red pepper flakes). The technique described seem doable. I might add a bit of cornmeal for crunch and would certainly marinate it fiist and add some lime juice
The directions seem ambiguous. They say to place the chicken in a baking dish large enough to hold it in one layer. How deep a baking dish? Can the chicken pieces touch each other? Would a sheet pan work.
Did it with chicken breasts and left the bone in as I think they retain their juice better when cooked on the bone. For 2 large breasts I started with 3T of flour but they were completely dredged with 1 1/2T. I also cut the olive oil to 2t and it worked fine.
Been making this recipe since it was originally published! I buy my favorite pieces, add lots of other spices to the flour (usually whole wheat), such as cumin and coriander. During Passover I make up a batch using whole wheat matzoh meal. It's just a fabulous recipe -- and I happen to know that it can feed a crowd.
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