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Bring out the rich, earthy flavours of allspice that perfectly complement the juicy chicken. The combination of spices creates a warm and fragrant dish

Allspice & orange roasted chicken thighs

from the greenfields' kitchen

The succulent chicken thighs are marinated and then roasted to perfection, resulting in crispy skin and juicy meat. Serve this dish with roasted vegetables or a fresh salad for a complete meal. It’s an easy yet impressive recipe that will quickly become a family favourite.

  • Preparation time: 15 minutes (plus marinating time)
  • Cooking time: 35-40 minutes
  • Total time: 50-55 minutes (plus marinating time)
  • 8 chicken thighs, bone-in, skin-on
  • 2 tablespoons olive oil
  • 1 tablespoon allspice, ground
  • 1 tablespoon orange zest (from 1 large orange)
  • 120 ml freshly squeezed orange juice (about 2 large oranges)
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 tablespoon thyme leaves (optional, for garnish)
  1. Preparation:
  • Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.
  • In a large mixing bowl, combine the olive oil, allspice, orange zest, orange juice, soy sauce, minced garlic, honey, salt, pepper, and paprika. Mix well to form a marinade.
  1. Marinate the Chicken:
  • Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes, preferably up to 2 hours. If you’re short on time, even 15 minutes will add some flavour.
  1. Roasting:
  • Place the marinated chicken thighs skin-side up on a baking tray or in a roasting pan. Pour any remaining marinade over the chicken. Place in slices or orange in the space.
  • Roast the chicken in the preheated oven for 35-40 minutes, or until the skin is crispy and golden, and the internal temperature reaches 75°C. To check, insert a meat thermometer into the thickest part of the thigh without touching the bone.
  1. Serving:
  • Once done, remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with thyme if desired.
  • Serve the chicken thighs with your choice of sides, such as roasted potatoes, steamed vegetables, or a fresh salad.
  • Calories: 460 kcal
  • Protein: 26g
  • Fat: 33g
  • Saturated Fat: 8g
  • Carbohydrates: 10g
  • Sugar: 7g
  • Fibre: 1g
  • Salt: 1.5g

IN THIS RECIPE:

Fusion

This dish could be considered a fusion of Caribbean and Mediterranean influences.

  • Caribbean Cuisine: The use of allspice, which is a key spice in Caribbean cooking, and the combination of sweet and savoury flavours is typical of many Caribbean dishes.
  • Mediterranean Influence: The incorporation of citrus (orange) and olive oil, along with simple, fresh ingredients, reflects a Mediterranean approach to cooking.

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