Sheet Pan Dominican Roasted Chicken with Wasakaka (Garlic and Herb Sauce)
Wasakaka is a savory parsley, bitter orange (or lime) and garlic sauce that is very similar chimichurri sauce, and it’s often served with rotisserie chicken in Dominican Restaurants as well as being used as a dipping sauce for any side dishes you get.
The chicken in Dominican Restaurants are roasted over charcoal fire but we don’t have that here and I wanted to make this dish as easy as possible, so a sheet pan it is! If you want, you can sub the veggies for any of your choice.
Sheet Pan Dominican Roasted Chicken with Wasakaka (Garlic and Herb Sauce)
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(optinal)
potatoes, quartered
whole head of garlic (optional)
lemon juice
fresh tomatoes
for the Wasakaka Sauce:
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:
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.
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.
Preheat the oven to 425
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 its 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.
Enjoy!
