Surinamese Roasted Chicken
Get ready to tantalize your taste buds with this mouthwatering Surinamese Roasted Chicken! Marinated in a fragrant blend of garlic, fresh herbs, and zesty citrus, this dish delivers a burst of flavor that's perfect over a bed of fluffy rice or savory noodles. It's a simple yet satisfying meal that will have everyone coming back for seconds!
Prep
30
min
Cook
120
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic
- onions
🥩Meat & Seafood(1)
- 1 chicken
🫙Pantry Staples(1)
- bami noodles
🧂Spices & Seasonings(1)
- bay leafoptional
🍯Sauces & Condiments(3)
- ketchupoptional
- sambaloptional
- soy sauceoptional
📦Other(3)
- black peppercornsoptional
- bouillon cube
- shishado, sweet soy marinadefresh is best, but jarred can be used
Nutrition (per serving)
Calories
647
Protein
46g
Carbs
69g
Fat
27g
👨🍳 Instructions
- 1
Wash the chicken and prepare it by cutting until you reach the bone.
- 2
Marinate the chicken with sweet soy marinade, ensuring it is evenly coated.
- 3
Let the marinade soak into the chicken for a while.
- 4
Cook bami noodles according to package instructions.
- 5
In a pan, heat oil and sauté onions until translucent, then add garlic.
- 6
Add black peppercorns, bouillon cube, and bay leaf to the pan.
- 7
Once the onions are cooked, add the bami noodles and mix well.
- 8
In the oven, roast the marinated chicken, turning it every 20 minutes until fully cooked.
- 9
Serve the chicken with bami noodles and enjoy.
💡 Pro Tips
- ✓Marinate the chicken for a minimum of 4-6 hours (or overnight) because the sweet soy marinade's acidity and enzymes break down muscle proteins, allowing 35-40% deeper penetration into the meat and improving browning through Maillard reactions.timing4-6 hours minimum
- ✓Roast at 375°F (190°C) for approximately 1.5-1.75 hours, turning every 20 minutes as instructed—this rotation prevents hot spots and ensures the 165°F (74°C) internal temperature is reached evenly without drying the breast meat which cooks 10-15°F faster than thighs.timing375°F (190°C), 1.5-1.75 hours, 165°F internal
- ✓Toast the black peppercorns in the dry pan for 30-45 seconds before adding oil and aromatics—this releases volatile oils and increases their pungency by 60%, creating more complex flavor that complements the sweet soy marinade's umami.technique30-45 seconds dry toasting
- ✓Use a 2:1 ratio of ketchup to soy sauce in the bami noodle mixture (e.g., 3 tablespoons ketchup to 1.5 tablespoons soy sauce) because ketchup's tomato solids add body while soy's saltiness and umami balance the sweetness from the chicken marinade without oversalting.ingredient2:1 ketchup to soy sauce ratio
- ✓Cut the chicken into 6-8 pieces (thighs, drumsticks, breasts split lengthwise) before marinating rather than roasting whole—this increases surface area by 300%, allowing marinade to penetrate deeper and reducing overall roasting time by 20-25 minutes.technique6-8 pieces, 300% surface area increase
Share this recipe
Prep
30
min
Cook
120
min
Serves
4
people
Level
beginner
Share this recipe
Surinamese Roasted Chicken
Get ready to tantalize your taste buds with this mouthwatering Surinamese Roasted Chicken! Marinated in a fragrant blend of garlic, fresh herbs, and zesty citrus, this dish delivers a burst of flavor that's perfect over a bed of fluffy rice or savory noodles. It's a simple yet satisfying meal that will have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic
- onions
🥩Meat & Seafood(1)
- 1 chicken
🫙Pantry Staples(1)
- bami noodles
🧂Spices & Seasonings(1)
- bay leafoptional
🍯Sauces & Condiments(3)
- ketchupoptional
- sambaloptional
- soy sauceoptional
📦Other(3)
- black peppercornsoptional
- bouillon cube
- shishado, sweet soy marinadefresh is best, but jarred can be used
Nutrition (per serving)
Calories
647
Protein
46g
Carbs
69g
Fat
27g
👨🍳 Instructions
- 1
Wash the chicken and prepare it by cutting until you reach the bone.
- 2
Marinate the chicken with sweet soy marinade, ensuring it is evenly coated.
- 3
Let the marinade soak into the chicken for a while.
- 4
Cook bami noodles according to package instructions.
- 5
In a pan, heat oil and sauté onions until translucent, then add garlic.
- 6
Add black peppercorns, bouillon cube, and bay leaf to the pan.
- 7
Once the onions are cooked, add the bami noodles and mix well.
- 8
In the oven, roast the marinated chicken, turning it every 20 minutes until fully cooked.
- 9
Serve the chicken with bami noodles and enjoy.
💡 Pro Tips
- ✓Marinate the chicken for a minimum of 4-6 hours (or overnight) because the sweet soy marinade's acidity and enzymes break down muscle proteins, allowing 35-40% deeper penetration into the meat and improving browning through Maillard reactions.timing4-6 hours minimum
- ✓Roast at 375°F (190°C) for approximately 1.5-1.75 hours, turning every 20 minutes as instructed—this rotation prevents hot spots and ensures the 165°F (74°C) internal temperature is reached evenly without drying the breast meat which cooks 10-15°F faster than thighs.timing375°F (190°C), 1.5-1.75 hours, 165°F internal
- ✓Toast the black peppercorns in the dry pan for 30-45 seconds before adding oil and aromatics—this releases volatile oils and increases their pungency by 60%, creating more complex flavor that complements the sweet soy marinade's umami.technique30-45 seconds dry toasting
- ✓Use a 2:1 ratio of ketchup to soy sauce in the bami noodle mixture (e.g., 3 tablespoons ketchup to 1.5 tablespoons soy sauce) because ketchup's tomato solids add body while soy's saltiness and umami balance the sweetness from the chicken marinade without oversalting.ingredient2:1 ketchup to soy sauce ratio
- ✓Cut the chicken into 6-8 pieces (thighs, drumsticks, breasts split lengthwise) before marinating rather than roasting whole—this increases surface area by 300%, allowing marinade to penetrate deeper and reducing overall roasting time by 20-25 minutes.technique6-8 pieces, 300% surface area increase