Baked Chicken Bajan Style

Ingredients

• 1 chicken, 3 pounds, cut into serving pieces
• Salt to taste, if desired
• Freshly ground pepper to taste
• ½ teaspoon oregano
• 2 tablespoons peanut, vegetable or corn oil
• ¾ cup flour
• ½ teaspoon paprika
• ¼ teaspoon dried hot red pepper flakes

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    844 calories; 53 grams fat; 15 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 11 grams polyunsaturated fat; 18 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 66 grams protein; 255 milligrams cholesterol; 239 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat the oven to 450 degrees.
2. To prepare this dish properly, partly bone chicken, leaving legs and thighs attached. Bone thighs first by place them skin side down on a flat surface. Using small paring or boning knife, scrape meat away from each bone. Sever bone to separate it from leg bone. To bone legs, scrape around the bone almost but not down to the end. Using sharp, heavy knife, cut off major part of bone, leaving about one inch at end. Chop off very bottom of each leg bone.
3. Leave breasts and main wing bones attached. Cut off and discard tip of each wing. Cut off and set aside second wing joints. Bone breasts but leave skin intact. Do not remove main wing bone. Use back bone for soup or discard.
4. Sprinkle chicken with salt, pepper and half of oregano.
5. Put oil in baking dish large enough to hold chicken in one layer when it is added. Add chicken and rub it in oil.
6. Blend flour with remaining oregano, paprika, hot red pepper flakes, salt and pepper.
7. Dredge each piece of chicken on all sides in flour mixture. Shake off excess.
8. Return chicken pieces skin side up to baking dish.
9. Place chicken in oven and bake 40 minutes without turning.

1 hour 15 minutes