Mom's Baked Chicken
Equipment
- Cutting board
- Knife
- Mixing bowl
- Whisk
- Sheet pan
- Parchment paper
- Silicone brush
Ingredients
- 5 pounds chicken legs⠀
- 1 onion quartered⠀
- 3 stalks scallion cut in big chunks⠀
- 5-7 pimento balls allspice berries⠀
- I green pepper in large chunks ⠀
- 2 tsp salt⠀
- 4 cloves garlic smashed⠀
- 1-2 sprigs thyme
- 1 whole scotch bonnet pepper optional⠀
- ½ cup ketchup ⠀
- ½ cup bbq sauce⠀
- 1 TBSP coconut sugar⠀
- 1-2 tsp coconut or white vinegar
Instructions
- Pre-season chicken by combining all the ingredients in a bowl and mixing well. Put the bowl covered in the fridge to marinate. This can be don’t ask far out as 24 hours or in pinch at least 30 minutes.
- Preheat oven to 375F. ⠀
- Remove all the aromatics from the chicken and place on a wire rack and sheet pan. ⠀
- Bake chicken until it’s almost done (30-45 minutes). ⠀
- Combine ingredients for the sauce (ketchup, BBQ sauce, sugar and vinegar) in a bowl and adjust to taste. The sauce should not be too sweet or acidic. ⠀
- Baste chicken with the sauce and cook for 5 minutes. Baste and then cook another 5 minutes. ⠀
- Remove and serve with your favorite side. It’s traditionally served with white rice.
Notes
To make this Whole30 make sure to use an approved ketchup and BBQ sauce omit the sugar and serve with cauliflower rice. The New Primal makes some great complaint sauces.
This also works great in the air fryer (cook at 400F for 15-20 minutes then baste) and on the grill (medium low heat).
Growing up my mom didn’t enjoy cooking, but she was great at making easy weeknight dinners. One of my favorite things that she cooked was chicken legs basted in what I remember to be a ketchup sauce. I recreated it with some minor tweaks and I’m so excited to share. ⠀
