Oven-Baked Brown Stew Chicken
Oven-Baked Brown Stew Chicken
Ingredients
For the Chicken and Marinade
- 4 chicken leg quarters, bone-in, skin-on
- 1 white onion, diced
- 4 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 orange bell pepper, diced
- 1/2 Scotch Bonnet pepper, diced (or to taste, remove seeds for less heat)
- 1 tablespoon chicken seasoning, or your preferred blend of garlic powder, onion powder, paprika
- 4 sprigs fresh thyme
- 2 tablespoons green seasoning
- 2 tablespoons browning sauce
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1 tablespoon Dijon mustard
- 1 teaspoon whole pimento (allspice), freshly ground
- 2 bay leaves
- 1 1/2 cups chicken stock
For the Sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon honey
- 1 teaspoon hot sauce, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
Place the chicken leg quarters in a large roasting pan. Scatter the diced white onion, minced garlic, diced red bell pepper, orange bell pepper, and Scotch Bonnet pepper over and around the chicken.
⏱️ 5 min
- 3
Add the chicken seasoning, fresh thyme sprigs, green seasoning, browning sauce, olive oil, kosher salt, Dijon mustard, and freshly ground pimento to the pan. Using your hands, thoroughly mix all the ingredients, ensuring the chicken pieces are well coated with the marinade and vegetables.
⏱️ 10 min
- 4
Arrange the chicken skin-side up in the roasting pan. Place the bay leaves on top of the chicken and pour the chicken stock into the pan, around the chicken.
⏱️ 2 min
- 5
Transfer the roasting pan to the preheated oven and roast for 30 minutes.
⏱️ 30 min•🌡️ 400
- 6
After 30 minutes, carefully remove the pan from the oven. Baste the chicken generously with the pan drippings. Return the pan to the oven and continue roasting for another 30 minutes, or until the chicken is cooked through and the skin is browned and crispy.
⏱️ 30 min•🌡️ 400
- 7
Once the chicken is cooked, carefully remove each piece from the pan and set them aside on a plate. Transfer the roasting pan with the remaining liquid and vegetables to the stovetop over medium heat.
⏱️ 3 min
- 8
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the cornstarch slurry into the simmering pan liquids, stirring constantly until the sauce thickens to your desired consistency. Stir in the honey and hot sauce.
⏱️ 5 min
- 9
Return the cooked chicken pieces to the thickened sauce in the pan, turning them to ensure each piece is well coated. Remove the bay leaves and thyme sprigs. Serve immediately with your favorite sides.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Oven-Baked Brown Stew Chicken
Ingredients
For the Chicken and Marinade
- 4 chicken leg quarters, bone-in, skin-on
- 1 white onion, diced
- 4 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 orange bell pepper, diced
- 1/2 Scotch Bonnet pepper, diced (or to taste, remove seeds for less heat)
- 1 tablespoon chicken seasoning, or your preferred blend of garlic powder, onion powder, paprika
- 4 sprigs fresh thyme
- 2 tablespoons green seasoning
- 2 tablespoons browning sauce
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, or to taste
- 1 tablespoon Dijon mustard
- 1 teaspoon whole pimento (allspice), freshly ground
- 2 bay leaves
- 1 1/2 cups chicken stock
For the Sauce
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon honey
- 1 teaspoon hot sauce, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
Place the chicken leg quarters in a large roasting pan. Scatter the diced white onion, minced garlic, diced red bell pepper, orange bell pepper, and Scotch Bonnet pepper over and around the chicken.
⏱️ 5 min - 3
Add the chicken seasoning, fresh thyme sprigs, green seasoning, browning sauce, olive oil, kosher salt, Dijon mustard, and freshly ground pimento to the pan. Using your hands, thoroughly mix all the ingredients, ensuring the chicken pieces are well coated with the marinade and vegetables.
⏱️ 10 min - 4
Arrange the chicken skin-side up in the roasting pan. Place the bay leaves on top of the chicken and pour the chicken stock into the pan, around the chicken.
⏱️ 2 min - 5
Transfer the roasting pan to the preheated oven and roast for 30 minutes.
⏱️ 30 min•🌡️ 400 - 6
After 30 minutes, carefully remove the pan from the oven. Baste the chicken generously with the pan drippings. Return the pan to the oven and continue roasting for another 30 minutes, or until the chicken is cooked through and the skin is browned and crispy.
⏱️ 30 min•🌡️ 400 - 7
Once the chicken is cooked, carefully remove each piece from the pan and set them aside on a plate. Transfer the roasting pan with the remaining liquid and vegetables to the stovetop over medium heat.
⏱️ 3 min - 8
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the cornstarch slurry into the simmering pan liquids, stirring constantly until the sauce thickens to your desired consistency. Stir in the honey and hot sauce.
⏱️ 5 min - 9
Return the cooked chicken pieces to the thickened sauce in the pan, turning them to ensure each piece is well coated. Remove the bay leaves and thyme sprigs. Serve immediately with your favorite sides.
⏱️ 5 min