So, I decided to take on the daunting task of impressing a squadron of saved, sanctified, Holy Ghost-filled, water-baptized meat masters. I invited my aunts for my mother’s birthday dinner and decided to rebel a little and prepare something besides jerk chicken. These women have walked for miles and miles, pots on their heads, life swaying from their hips. They’ve sashayed through bushes, rivers and mountains. They’ve made meals for the apostles and kissed the bitter lips of time when dreams washed away. But through it all, they’ve maintained their swagger, especially in the kitchen. And so I humbly accept my inheritance, washing my chicken legs with vinegar, massaging them with poultry seasoning, onion, garlic, and obscene amounts of scallion, thyme and rosemary. I drizzle my lovely legs with extra virgin olive oil, the same one used to anoint my head for protection, place them in a plastic container and set them in the fridge. The result: standing ovation, cheers, love and my aunt who asked, “Where’s the gravy?”
Hallelujah Rosemary-Thyme Baked Chicken
6 pounds of all natural or organic chicken legs
Vinegar (To clean chicken)
Poultry seasoning (I used Nature’s Seasoning)
1 Large chopped onion
6 cloves of chopped garlic
3 stalks of chopped scallion
8 sprigs of fresh thyme
5 sprigs of rosemary
½ cup Extra Virgin Olive Oil
4 tablespoons of butter
Clean the chicken with about three tablespoons of vinegar.
Cut off any extraneous chicken fat.
Pat dry with good paper towel (I used Bounty).
Massage chicken with poultry seasoning, onion, garlic, scallion, and extra virgin olive oil. Add fresh thyme and rosemary sprigs throughout the chicken.
Place chicken in sealed container overnight or for at least 12 hours.
Preheat oven at 475 degrees for at least 15 minutes.
Line a deep baking pan with foil.
Coat pan with olive oil and butter.
Place chicken legs in baking pan.
Turn down oven to 375 degrees.
Place chicken in baking pan uncovered for 15 minutes or until chicken starts to cook.
Cover chicken with foil and turn down oven to 350 degrees.
After 20 minutes, check on the chicken.
Flip the legs around, so both sides get more of the gravy.
Check on the chicken in 25 minutes to coat chicken with gravy that’s in the pan
(I used a big spoon).
Chicken should be ready in an hour, but if they’re not fully cooked, leave in the oven longer, but make sure to keep coating chicken with gravy to keep it from dying out.
When chicken is ready, they should be gorgeously brown.
Let it sit outside of oven for about 10 minutes before serving.
Beer Suggestion: Ice-cold Red Stripe (Classic Jamaican food pairing) or Monk in the Trunk (An almost sweet, yummy, organic amber ale)
Wine Suggestion: Veuve du Vernay Brut or Veuve du Bernay Brut Rosé (Cheap and delicious French bargains)