Roasted Spiced Chicken

By KDHarmon

Ingredients

• Chicken
• 1/2 cup chopped onion
• 4 garlic cloves, chopped
• 3 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 tablespoon allspice berries, ground in spice mill or coffee grinder
• 1 tablespoon chopped peeled fresh ginger
• 1 1/2 teaspoons finely chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 Scotch bonnet chile or habanero chile, seeded, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 whole chicken leg-thigh pieces (about 2 1/4 to 2 1/2 pounds)
• 2 tablespoons olive oil

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Place onion, garlic, apple cider vinegar, honey, ground allspice, chopped fresh ginger, chopped fresh thyme, salt, ground black pepper, seeded and minced chile, cinnamon, and nutmeg in processor. Purée marinade until coarse paste forms. Place chicken in large resealable plastic bag. Add marinade to chicken in bag and seal. Turn chicken to coat. Refrigerate at least 8 hours or overnight, turning chicken occasionally.

Preheat oven to 400°F. Arrange chicken pieces, with marinade still clinging to chicken, on rimmed baking sheet. Brush chicken with oil. Roast until cooked through, about 45 minutes.