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Sheet Pan Dominican Roasted Chicken with Wasakaka (Garlic and Herb Sauce)

by Chef Ana Pozo · Inspired With A Twist

Overhead view of a dark sheet pan of Sheet Pan Dominican Roasted Chicken with Wasakaka on a light stone surface

Ingredients

  • Whole chicken legs, skin on- I used 4
  • S + P
  • Onion powder
  • Garlic powder
  • Juice and zest from 1 lime
  • Roasted red pepper or red bell pepper, sliced
  • Onion (optional)
  • Potatoes, quartered
  • Whole head of garlic (optional)
  • Lemon juice
  • Fresh tomatoes
  • 1/4 cup fresh lime juice
  • 1/4 cup bitter orange juice
  • 1 cup parsley
  • 1/2 cup olive oil
  • Garlic cloves, I used 4-5
  • 1 sprig fresh oregano
  • 1-2 sprigs thyme
  • S + P
  • Red pepper flakes (as much or as little as you’d like)

Instructions

  1. Combine the olive oil, lime juice, onion powder and garlic powder in a shallow dish and stir well. Add the chicken turn to coat and then let marinate at room temperature for 30 minutes, turning once.
  2. To make the sauce, Combine all the ingredients in a food processor then add 1/4 cup water and blend again (Dominicans like their sauce a little thin but you don’t have to add the water if you want a thicker sauce) Set aside.
  3. Preheat the oven to 425
  4. On a rimmed baking sheet, combine the chicken along with some of the wasakaka sauce. Toss well to evenly coat the chicken. Add the potatoes, roasted red peppers, and toss with more of the wasakaka sauce until it’s all evenly coated. Drizzle the pan with olive oil and the lemon juice and arrange everything in an even layer. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes golden.
  5. Enjoy!