Herb – Baked Chicken Recipe

Prepare marinade

In a large bowl, whisk together olive oil, soy sauce, lime juice, and brown sugar until sugar dissolves.

Add minced garlic, chopped thyme, chopped rosemary, sliced scallions, ground allspice, black pepper, and salt. If using, add finely chopped Scotch bonnet/habanero and mix to combine.

Reserve about 3 tablespoons of the marinade in a small bowl (this will be used later when pan-roasting and for the au jus).

Pat the chicken pieces dry with paper towels. Place chicken in the bowl with the remaining marinade and rub thoroughly under the skin where possible and over the skin so the herbs and seasonings adhere.

Cover and refrigerate for at least 1 hour, ideally 4–8 hours or up to overnight for maximum flavor penetration.

Preheat oven to 400°F (200°C). Position a rack in the middle of the oven.

Remove chicken from refrigerator 20–30 minutes before baking to take the chill off. Line a rimmed baking sheet with foil and place a wire rack on top; oil the rack lightly to prevent sticking.

Arrange marinated chicken pieces skin-side up on the rack. Spoon any accumulated marinade from the bowl evenly over the pieces (do not use the reserved bowl marinade that will touch raw chicken unless you cook it).

Bake for 35–45 minutes, until the skin is nicely browned and an instant-read thermometer inserted into the thickest part (without touching bone) reads 165°F (74°C). For extra color and a slight char like jerk chicken, switch oven to broil for 2–4 minutes at the end, watching carefully to avoid burning.

Remove chicken from oven and transfer to a clean platter; tent loosely with foil and let rest 8–10 minutes before serving so juices redistribute.

While the chicken rests, make the au jus: place a medium skillet over medium heat and add the reserved 3 tablespoons of marinade. Cook 30–60 seconds to release aromatics and to reduce any raw-alcohol note if wine was used in marinade.

Add the white wine (if using) and simmer for 1–2 minutes, scraping up any browned bits from the skillet. Add the chicken stock and bring to a gentle simmer for 4–5 minutes to concentrate the flavors.

If you prefer a slightly thicker sauce, whisk cornstarch into the cold water to make a slurry, then slowly whisk it into the simmering liquid and cook 1 minute until slightly thickened.

Off heat, swirl in the butter until melted for a glossy finish. Taste and adjust seasoning with salt and pepper as needed.

Strain the au jus through a fine-mesh sieve into a small gravy boat if you want a smooth sauce free of herbs and bits. Keep warm until serving.

Arrange the rested chicken on a serving platter. Spoon a small amount of au jus around the chicken or serve on the side in a gravy boat so guests can drizzle to taste.

Garnish with chopped fresh parsley and lime wedges. For a jerk-style presentation, serve with rice and peas or roasted vegetables; for a simpler plating, pair with mashed potatoes and steamed greens.