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Easy Recipe for Gravy without Drippings

This easy recipe for gravy without drippings is perfect for when you want delicious gravy but don’t have the drippings to get it done. It’s made from scratch, no packets, and has a delicious gravy flavor.

gravy being picked up with spoon

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I want gravy and I don’t have the drippings. This happens to me often and I’m sure it’s happened to you too. Luckily, you don’t need drippings to make a delicious brown gravy on the stovetop that is full of amazing flavor. 

The key to the perfect gravy without the drippings is all about technique. You’ve got to sauté the right vegetables in the right fat, add the right amount of flour and brown it to the perfect caramel color, add some low-sodium broth and reduce. I promise you, it’s quite easy and perfect.

Ingredients Needed

  • Unsalted butter - Typical gravy recipes use drippings from the meat to create the base of the gravy. Since this recipe uses no drippings, we will use butter instead.
  • Vegetables - Onions, Carrots, and Celery, the mirepoix, are used as the base flavor of this gravy.
  • Broth - I use both chicken and beef broth in this recipe, resulting in a brown gravy. But these can be subbed with vegetable broth, all chicken broth, or all beef broth. You can even sub with turkey broth.
  • Herbs & Seasoning - Dried bay leaf, dried thyme, salt, and black pepper are added to round out the flavor in this gravy.

How to make brown gravy without meat drippings

I use prep containers to place all my ingredients before I get to the stove. Chop your onion, carrot, and celery stalk. Measure out your butter, flour, and seasonings. Open your broth. 

all ingredients for gravy without drippings in prep containers

Melt butter in sauce pan over medium-high heat in a skillet. Add onions, carrots, and celery stalk and stir consistently until vegetables have softened, about 8-9 minutes. Do not stop stirring at this point or your butter may get too hot and burn. Burnt butter = bitter gravy. 

vegetables being softened in skillet with red silicone spatula

Sprinkle flour over vegetables and continue to stir for about 3-4 more minutes to allow the flour to cook. You’ll notice that your flour is getting darker, which is perfectly fine. Your flour should turn a tan/light caramel color. Any darker than that can leave you with bitter gravy. 

vegetables with flour in skillet

Once your flour has reached the desired color, stir in beef and chicken broth. Add bay leaf and thyme.

broth being poured into a skillet with whisk stirring
gravy in skillet with bay leaf and dry thyme

Allow your gravy to simmer for 20-25 minutes, stirring occasionally. Use a metal spoon to remove any foam that appears around the edges.

After 20-25 minutes, your gravy should be thick enough to coat the back of a spoon. 

Gravy in skillet with spoon dipping into the middle

Use a colander and drain the gravy. Discard the vegetables. 

Gravy being drained through strainer with red spatula pushing it through

Serve and enjoy 🙂

Gravy being poured onto mashed potatoes

How long does this gravy last?

This homemade gravy will last for 4 days in the refrigerator. You can reheat it gently on the stovetop to serve, adding in a little water if needed. You can also freeze it for 2-3 months and defrost it in the fridge before reheating.

Can I make this gravy without flour?

Yes! Keep this gravy gluten-free by thickening it with cornstarch instead of flour. To thicken the gravy with cornstarch, omit the flour and stir the broth into the melted butter and vegetables over medium heat. Allow the broth to simmer for about 10 minutes. In a separate bowl, create a slurry by whisking together 2 Tablespoons cornstarch and ¼ cup water. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from heat.

Can I make this gravy ahead of time?

Yes, you can make gravy 3-5 days ahead of time. Store the gravy in an airtight container in the refrigerator. When you're ready to use it, simply reheat the gravy over low heat until it's warmed through.

NOTES

  • It’s so important to make sure you don’t let the gravy get too brown during the sautéing phase. A gravy that is too brown can taste extremely bitter and is quite hard to fix. 
  • If you find that the butter is browning too quickly or burning, lower the heat to medium. Consistent stirring before you add the liquid is the key to stopping it from burning.
  • You can try and fix a bitter gravy by adding a pinch of sugar. For best results, have everything prepared and ready before you start cooking the gravy to avoid a bitter gravy. 
  • You can always choose to make gravy with pan drippings if you prefer. You would need the drippings from roasted meat. 
  • Swap the vegetables for onions, and make a delicious onion gravy.

I hope you enjoy this gravy recipe as much as we do!

If you’re looking for recipes to serve this gravy with, I strongly suggest these Creamy Mashed Potatoes. 

You could also serve it along with these yummy favorites:

For a Full Southern Meal, throw in these recipes:

Can I use water instead of gravy?

Yes, but you will need to add extra seasoning to ensure the gravy isn't bland.

How can I avoid lumps in my gravy?

Your best bet to avoid a lumpy gravy is to create a roux by adding the flour to the fat. Allow the flour to cook into the fat while whisking. Cook for a few minutes. Then slowly add in the liquid while whisking.

How do I fix a gravy that is too thin?

To fix a thin gravy, simply let it cook a little longer. Gravy will reduce over time. The longer it simmers, it will thicken and concentrate the flavor.

How do I fix a gravy that is too thick?

To fix a thick gravy, whisk in more liquid. Taste the gravy and adjust to taste.

If you have tried this gravy without drippings recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

spoon lifting gravy out of gravy dish
Print Recipe
4.75 from 43 votes

Easy Recipe for Gravy without Drippings

Here’s how to make easy and delicious gravy with no drippings. All made from scratch with no packet either.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Sauce
Cuisine: American
Keyword: gravy without drippings, how to make gravy, how to make gravy from scratch
Servings: 10 people
Calories: 63.42kcal
Author: Tanya

Equipment

Ingredients

  • 4 Tablespoon unsalted butter
  • 1 onion chopped
  • 1 carrot peeled and chopped
  • 1 rib celery chopped
  • ¼ cup all-purpose flour
  • 14 oz chicken broth low sodium
  • 14 oz beef broth low sodium
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  • In a 10-inch skillet, melt butter over medium-high heat. Add carrot, celery, and onion and stir for about 8-9 minutes to allow the vegetables to soften.
  • Sprinkle flour over vegetables and continue to stir for about 3-4 more minutes until your vegetables are a tan/caramel color.
  • Pour in beef broth and chicken broth and stir, removing any stuck bits from the bottom of the skillet. Add bay leaf and dried thyme.
  • Allow your gravy to simmer for 20-25 minutes, stirring occasionally. Your gravy should be thick enough to coat the back of a spoon. Remove any foam that appears around the side of the skillet with a spoon.
  • Use a strainer and drain the gravy. Discard the vegetables.
  • Season with salt and pepper to taste.

Video

Notes

  • It’s so important to make sure you don’t let the gravy get too brown during the sauteing phase. A gravy that is too brown can taste extremely bitter and is quite hard to fix. 
  • If you find that your butter is browning too quickly or burning, lower the heat to medium. Consistent stirring before you add the liquid is key to stopping it from burning. 
  • You can try and fix a bitter gravy by adding a pinch of sugar. For best results, have everything prepared and ready before you start cooking the gravy to avoid a bitter gravy. 
  • You can always choose to make gravy with pan drippings if you prefer. You would need the drippings from roasted meat.

Nutrition

Calories: 63.42kcal | Carbohydrates: 4.24g | Protein: 1.18g | Fat: 4.77g | Saturated Fat: 2.95g | Cholesterol: 12.04mg | Sodium: 298.59mg | Potassium: 88.76mg | Fiber: 0.44g | Sugar: 0.77g | Vitamin A: 1159.01IU | Vitamin C: 3.95mg | Calcium: 10.65mg | Iron: 0.39mg

This post was updated on September 12th, 2022 with additional helpful recipe tips.

by 72 Comments

Jamaican Rice and Peas

When it comes to one of my favorite sides you can't beat authentic Jamaican Rice and Peas. The rice and peas are infused with allspice and fresh thyme, cooked in coconut milk, with a Scotch bonnet pepper added for flavor and just a touch of mild heat.

Dutch oven containing cooked Jamaican rice and peas and a serving spoon

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

You will find Jamaican rice and peas served in homes all across Jamaica. The spicing is mild and the coconut milk adds real depth of flavor to the cooked rice. This recipe is also naturally vegan, so can be served to all diners.

Preparing this dish is a lot easier than you may think. Just a few simple steps and for ease, I make my Jamaican rice and peas with canned beans, it saves me having to soak the beans overnight.

This quick Jamaican rice and peas dish features regularly on my family's dinner plan, as it pairs really well alongside so many main dishes. It's also served during family get together's and for holiday celebrations.

If you love this rice dish, try my Dirty Rice Recipe, Instant Pot Cajun Dirty Rice, Pressure Cooker (Instant Pot) Brown Rice or Jamaican Instant Pot Rice and Beans, which is the same as rice and peas.

Why is it called it rice and peas?

This is a really popular, traditional Jamaican dish and you will find it served across the Caribbean islands. Although made with red kidney beans, beans are called peas across the Caribbean, hence the name rice and peas, rather than rice and beans.

Jamaican rice and peas ingredients

Jamaican rice and peas recipe ingredients set on marble worktop

You can find these simple ingredients in your local grocery store. Here is what you will need for this recipe.  

  • Long grain white rice - this is the most popular rice for this recipe. It also cost less than other rice types.
  • Can unsweetened coconut milk - growing up, we used creamed coconut. However, coconut milk works great.
  • Can kidney beans - dark red kidney beans work best. Do not drain or rinse the beans. The liquid in the can gives the rice some color and flavor.
  • Water
  • Spices - Kosher salt, ground allspice, ground black pepper
  • Fresh aromatics - green onions, fresh thyme, scotch bonnet pepper

How to make my Jamaican rice and peas recipe 

This recipe is quite easy and mostly hands off. Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined.

Lay green onions, thyme, and scotch bonnet pepper on top. Bring mixture to a boil.

Dutch oven containing rice, stock, fresh green onions, sprigs or thyme and a Scotch bonnet

Once boiling, reduce heat to low and cover with a lid.

Allow to cook covered for 18 minutes over low heat, then remove from heat.

Leave the lid on for an additional 5 minutes.

Dutch oven containing cooked rice, peas, fresh green onions, sprigs or thyme and a Scotch bonnet

Open the lid and remove the green onion, scotch bonnet pepper, and thyme.

Fluff rice and peas with a fork. Serve and enjoy.

Dutch oven containing cooked Jamaican rice and peas

Expert Tips

These tips will help you make the best rice and peas you've ever tasted. 

  • No special equipment required, but I do like to use a 4-quart dutch oven pot for this recipe.
  • Ensure your scotch bonnet pepper does not have any cuts or bruises. It's added whole to give the dish flavor, not make it spicy. 
  • Allow the rice to sit for 5 minutes with the lid on before you serve. This will allow the flavors to meld together.
  • For ease I use canned kidney beans, but if using dried beans you will need to soak them overnight and cook them for 45 minutes first, before adding to this dish.
  • The brand of coconut milk matters. Avoid using lite coconut milk and stick with the full fat versions. Lite coconut milk is known to curdle in the rice.

Variations 

This simple rice recipe is full of flavor but here are some suggestions if you want to mix things up.

  • Habanero pepper can be subbed for the scotch bonnet pepper.
  • Substitute ground allspice with whole allspice berries, just ensure you remove them from the rice before serving.
  • Use and leftover rice and peas to stuff peppers with the next day, just top with some shredded cheese and bake in the oven at 350 Fahrenheit for 30 minutes.
Dutch oven containing cooked Jamaican rice and peas and a hand with a serving spoon of rice

How to adjust this Jamaican rice and peas recipe  

This recipe serves 6 portions of rice and peas but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To make a larger batch, double all the ingredients.

Halve: For a smaller serving, halve all the ingredients. Or make the regular portion size and save the leftovers for another meal.

What do you serve with rice and peas?

Rice and peas work with a whole variety of traditional Jamaican and Caribbean dishes. I like to serve it alongside my Brown Stew Chicken, Brown Stew Fish, Baked Jamaican Jerk Shrimp and my Jamaican Jerk Chicken.

For additional sides, I like to keep them light, my Sautéed Yellow Squash, Jamaican Cabbage, or Southern Cucumber Salad would work a treat.

Close up image of a Dutch oven containing cooked Jamaican rice and peas and a serving spoon

How to store leftover rice and peas

To refrigerate: Store leftover rice in an airtight container in the fridge for 3-4 days. Then reheat to piping hot when you are ready to enjoy.

To freeze: Once the rice has been cooked and cooled, place into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly and reheat it to piping hot before serving.

FAQs:

Why is my rice soggy?

It's really important that you use the right ratio of rice to water, otherwise the rice becomes waterlogged. Also, cook it only until the rice is cooked through, no longer.

What type of rice should I use?

I use long grain white rice, as it is readily available and great for soaking up flavor. If you want you can swap out the white rice for brown rice instead.

If you have tried this Jamaican Rice and Peas recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Dutch oven containing cooked Jamaican rice and peas and a hand with a serving spoon of rice
Print Recipe
4.80 from 50 votes

Jamaican Rice and Peas

Authentic Jamaican Rice and Peas are made by infusing the rice and peas with allspice and fresh thyme, cooked in coconut milk, with a Scotch bonnet pepper added for flavor and just a touch of mild heat.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Caribbean, Jamaican
Keyword: easy rice and peas, Jamaican rice and peas, Jamaican rice and peas with canned beans, quick Jamaican rice and peas, vegan Jamaican rice and peas
Servings: 8
Calories: 172kcal
Author: Tanya

Equipment

Ingredients

  • 2 cups long grain white rice rinsed
  • 1 13.5 oz can unsweetened coconut milk
  • 1 15.5 oz can kidney beans undrained
  • 1 cup water
  • 2 teaspoons kosher salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground black pepper
  • 3 green onions
  • 2 sprigs fresh thyme
  • 1 Scotch bonnet pepper whole

Instructions

  • Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.
  • Once boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
  • Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.

Video

Notes

  • I use a 4-quart dutch oven pot for this recipe.
  • Ensure your scotch bonnet pepper does not have any cuts or bruises. It's added whole to give the dish flavor, not make it spicy. 
  • Habanero pepper can be subbed for the scotch bonnet pepper.
  • The brand of coconut milk matters. Avoid using lite coconut milk and stick with the full fat versions. Lite coconut milk is known to curdle in the rice.
  • For ease I use canned kidney beans, but if using dried beans you will need to soak them overnight and cook them for 45 minutes first, before adding to this dish.

Nutrition

Calories: 172kcal | Carbohydrates: 38g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 586mg | Potassium: 74mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

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Oxtail Soup

Oxtail Soup is the perfect comfort food for cold days made with oxtails, onions, carrots, celery, garlic, fresh herbs, and beans. This slow-cooked dish is made with tender, flavorful oxtail and vegetables.

a bowl of oxtail stew on a gray background

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Oxtail is a collagen-rich, flavorful cut of meat is gelatinous and makes deeply rich stocks and soups. This original recipe is better than options found in restaurants. The best part of this is that you can make it right at home. It's a good thing, too, because you won't be able to only eat one bowl! After a couple of hours of simmering, the hearty vegetables and succulent meat are irresistible.

Try this Jamaican oxtail recipe too.

Ingredients

ingredients labeled for oxtail soup in small bowls on a white background

How to make oxtail soup

It's easy to make this hearty oxtail soup recipe. These few steps that will produce a dish you'll want to share with all your friends and family.

raw oxtail pieces in a large white bowl

Season the oxtail with salt, black pepper, and brown sugar.

oxtails browning in white pot

Brown the oxtail in a single layer on both sides. Remove oxtail and place them on a plate. 

Reduce the heat to medium and deglaze the pot with beef broth.

sautéed vegetables in a large dutch oven

Stir in the yellow onions, carrots, and celery and sauté until the onions have softened.

Add the garlic, Worcestershire sauce, and tomato paste.

pot of oxtail soup before cooking

Place the oxtails back in the large dutch oven along with the remaining beef broth, ensuring the oxtails are covered with the broth. 

Lay the bay leaves and rosemary on top of the broth. Bring the mixture to a simmer and reduce the heat to a simmer. 

overhead view of a pot filled with cooked oxtail stew

Cover and cook for 2-3 hours until the oxtail pieces are tender and can separate from the bone easily.

Add the beans and continue to cook until the beans are heated through.

Remove the hearty stew from the heat and take out the bay leaf and rosemary stems before serving.

a bowl of oxtail stew on a gray background

Serve in individual bowls with crusty white bread.  

Expert Tips

The savory flavors in this comforting soup are perfect for a cold day. These tips will help home cooks make this delicious oxtail soup.

  • I like to brown only half of the oxtail meat. It speeds up the recipe and ensures that the brown spots on the bottom of the pot don’t burn. 
  • Make sure to brown on medium heat to avoid burning the oxtail when browning. If the oxtails burns in the pot, the soup will taste bitter. 
  • Trim excess fat from the oxtails before adding them to the soup.  
  • Skim fat from the top of the soup if you find it too oily. 
  • Take the oxtails out of the soup when it's done cooking, remove the meat from the bones, and add the meat back to the soup.

What other ingredients can I add to oxtail soup? 

You can add other ingredients to this oxtail soup to make it your own. There are many different versions all over the world, and you can choose the style you like best.

Here are some options you can try:

  • Mushrooms 
  • Mustard greens 
  • Bok choy 
  • Bay leaves 
  • Black peppercorns 
  • Black beans, kidney beans 
  • Curry paste or powder 
  • Potatoes or other root vegetables  
a bowl of oxtail stew on a gray background

What kind of meat is oxtail? 

Contrary to the name, oxtail is not the tail of an ox but rather the tail of a cow.

Originally ox tails were used because it was a cheap cut of meat, but over the years, cows have become much more common.

They star in favorite recipes in Jamaica, Africa, Spain, Vietnam, Korea, and Latin America.  

The tails are used for stocks or soups and have a very rich flavor.

They are comparable to short ribs in flavor and are quite gelatinous.

For more information about oxtails, take a look at this article: What is oxtail.

Where can I buy oxtail?  

So you want to try oxtails for the first time but don't know where to buy them. You may be able to find them in your local grocery store, but you may need to look for them in a specialty shop.

Look for a local butcher store where you can buy meat behind a counter, cheeses, condiments, and other items. Ask for local, grass-fed, or organic first. They will have the best flavor and will be perfect for this soup. If they don't have local oxtails, any will work.   

a bowl of oxtail stew next to a spoon on a gray plate

How to serve oxtail soup  

Serve this delicious soup with roasted vegetables, a crunchy salad, or over white rice.

Pair it with mayonnaise biscuits, southern cucumber salad, grilled vegetables, or garlic mashed potatoes.

How to store 

Refrigerate: Store leftover soup in an airtight container in the fridge for up to one week.  

Reheat: Reheat an individual serving in a bowl in the microwave in 30-second increments until warm all the way through.

You can also reheat a whole pot to serve for leftovers the next day. Pour the remaining soup into a large pot and heat it until just simmering.

Freeze: This is a great soup to freeze and save for later. It will stay fresh in a large container in the freezer for up to three months.

a bowl of oxtail stew on a gray background

FAQs

What does ox tail soup taste like? 

Oxtail soup has a very rich broth that tastes beefy and flavorful. It has tender meat and can be served over mashed potatoes, rice, or pasta.   

Can I make oxtail soup in an instant pot? 

You can make this soup in a pressure cooker. Reduce the broth by one cup and cook under pressure for 45 minutes and then allow the pressure to naturally release for 15 minutes. Carefully remove the lid and stir in the canned beans and remove the fresh herbs.  

Can I cook oxtail soup in a slow cooker? 

Yes, this is a great way to get all the flavor from the oxtails into the soup. Cook on low for 8-10 hours until the oxtail is tender. Add the drained beans when there are about 30 minutes left on the slow cooker.

If you have tried this Oxtail Soup recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

a bowl of oxtail stew on a gray background
Print Recipe
5 from 1 vote

Oxtail Soup

Oxtail Soup is the perfect comfort food for cold days made with oxtails, onions, carrots, celery, garlic, fresh herbs, and beans.
Prep Time10 minutes
Cook Time3 hours
Course: Main Course, Soup
Cuisine: Jamaican
Keyword: oxtail soup
Servings: 4 servings
Calories: 760kcal
Author: Tanya

Ingredients

  • 2.5 pounds oxtails
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon brown sugar
  • 2 teaspoons olive oil
  • 6 cups beef broth
  • 2 medium yellow onions chopped
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 2 sprigs rosemary
  • 1 15.5 ounces can cannellini beans drained

Instructions

  • Season oxtail with salt, black pepper, and brown sugar. Set aside.
  • Heat olive oil over medium-high heat in a large heavy-bottom pot. Add the oxtail in a single layer and brown on both sides, about 2 minutes per side. Remove oxtail and place them on a plate.
  • Reduce the heat to medium and deglaze the pot by adding about 2 tablespoon of beef broth to the pot. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, carrots, and celery. Stir and sauté for about 5 minutes or until the onions have softened. Add garlic, Worcestershire sauce, and tomato paste and stir for an additional 30 seconds.
  • Add the oxtail back to the pot along with the remaining beef broth, ensuring the oxtails are covered with the broth.  Lay the bay leaves and rosemary on top of the broth. Bring the mixture to a simmer and reduce the heat to medium-low.
  • Cover and cook on medium-low heat for 2-3 hours, until the oxtail are tender and can separate from the bone easily. Add drained beans and continue to cook for an additional 5 minutes, until the beans are heated through. Remove from the heat and remove the bay leaf and rosemary stems before serving.

Notes

Notes:
  • I like to brown only half of the oxtail. It speeds up the recipe and ensures that the brown spots on the bottom of the pot doesn’t get burnt. 
  • Make sure to brown on medium heat to avoid burning the oxtail when browning. If the oxtails burns in the pot, the soup can taste bitter. 
  • This soup can also be prepared in a pressure cooker. When converting for the pressure cooker, reduce the broth by 1 cup and pressure cook on high pressure for 45 minutes. Add the drained beans after pressure cooking. 
  • This soup can be prepared in a slow cooker. Just slow cook on low for 8-10 hours, until the oxtail is tender. Add the drained beans when there are about 30 minutes left on the slow cooker.

Nutrition

Serving: 4g | Calories: 760kcal | Carbohydrates: 4g | Protein: 92g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 312mg | Sodium: 2560mg | Potassium: 295mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 12mg

by 2 Comments

Golden Sweet Potato Cornbread

My Sweet Potato Cornbread recipe combines a traditional cornbread recipe with some mashed sweet potato, ground cinnamon, and sweet brown sugar, for a deliciously moist and tender bread full of the flavors of Fall.

White square oven proof dish with baked sweet potato cornbread and square of melted butter on top and serving plates and whole sweet potatoes set alongside

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Cornbread is quick and easy to prepare, a simple case of gently combining dry ingredients with wet ingredients, to form a smooth bread batter. A quick bake in the oven produces a light and fluffy cornbread with a buttery golden crust.

I like to prepare the sweet potato in advance, cooling it down before adding it to the cornbread mixture. The sweet potato give this bread a sweet/savory taste, which is why I like to add a touch of warming cinnamon to the bread batter too.

If you love serving cornbread alongside dishes at home, then try some of these other great tasting cornbread recipes. My Cornbread Dressing and Classic Southern Cornbread Recipe are more traditionally savory breads, whereas my Easy Cornbread Muffins are a sweeter option.

What is cornbread?

Southern cornbread combines cornmeal, flour, eggs, buttermilk and butter to form a cake like batter, which is then baked in the oven.

In this recipe I have adapted a traditional cornbread recipe adding mashed sweet potato, cinnamon, and brown sugar to to bread batter to produce a sweeter style of cornbread.

Ingredients

Sweet potato cornbread recipe ingredients set into small bowls

You can find these simple ingredients in your local grocery store. Here is what you will need for this recipe.  

  • Sweet potato - I like to bake or air fry a whole sweet potato first. Once it's cooled, I peel and mash it for this recipe. You could also purchase mashed sweet potatoes in a can in most grocery stores.
  • Cornmeal - the main ingredient in cornbread. I prefer fine or medium grain cornbread.
  • All-purpose flour - this will lighten the texture of the cornbread. Without it, your cornbread may be too heavy.
  • Baking powder, baking soda - Both of these leaveners are added to allow your cornbread to rise in the oven.
  • Ground cinnamon, kosher salt - added to enhance the flavor of this baked good.
  • Buttermilk - I love adding buttermilk to baked goods like cornbread in order to keep the crumb tender.
  • Brown sugar - this cornbread is sweet. Brown sugar and sweet potatoes make the perfect flavor combination.
  • Eggs, unsalted butter - the basis of this recipe that provide structure.

How to make my Sweet Potato Cornbread recipe 

Preheat the oven to 425 degrees Fahrenheit. Grease an 8x8 baking dish and set aside. 

Combine cornmeal, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl and stir to combine. 

Large white mixing bowl filled with cornmeal and flour

In another bowl, whisk buttermilk, brown sugar, eggs, and melted butter together. Add mashed sweet potatoes and stir until combined. 

Small white bowl containing buttermilk, eggs, brown sugar and melted butter

Add wet mixture to dry mixture and whisk until smooth.

Large white mixing bowl with cornbread batter

Pour into the prepared baking dish.

White square oven proof dish filled with cornbread batter

Bake in preheated oven on the middle rack for 20-25 minutes, until the cornbread is golden and a toothpick inserted comes out clean.

White square oven proof dish with baked sweet potato cornbread

Place the dish onto a wire rack and allow the cornbread to cool a little before slicing and serving.

Expert Tips

These tips will help you make the best sweet potato cornbread you've ever tasted. 

  • Have all your ingredients at room temperature and take everything out of the fridge 30 minutes before you start baking. This will result in a smoother batter and a lighter, fluffier cornbread.
  • Don't be heavy handed when mixing the bread batter. Use a light touch when combining the wet and dry ingredients together.
  • If you are making the mashed sweet potato first, allow it to cool completely before adding it to the other ingredients, otherwise you risk curdling the eggs.
  • This cornbread can also be made in a 10-inch cast iron skillet if you want a deeper golden brown crust. 

Variations 

This cornbread recipe is full of flavor but here are some suggestions if you want to mix things up.

  • I've added ground cinnamon to the bread batter, but you could add a pinch of nutmeg or allspice too, just don't be too heavy handed.
  • Swap the mashed sweet potato for mashed pumpkin and add a pinch of pumpkin pie spice blend instead.
  • For a sweeter twist, serve the cornbread warm with the melted butter and a drizzle of runny honey or maple syrup.
Close up image of slice of sweet potato cornbread being cut from dish

How to adjust this sweet potato cornbread recipe  

This recipe serves 12 portions of cornbread but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To make a larger batch, double all the ingredients. But rather than making one large cornbread, I suggest splitting the mixture in two and making two smaller cornbread. This allows for a more even cook when it comes to baking the bread.

Halve: For a smaller cornbread, you can cut the ingredients in half. Keep an eye on the cooking time as a smaller bread will bake faster. As it freezes really well I prefer to bake a whole cornbread and freeze what I don't use for another day.

What do you serve cornbread with?

This deliciously moist cornbread can be served as an appetizer, side dish or warm it up to make a tasty snack any time of the day. With it's savory/sweet flavor, it works with so many dishes. I love to serve it with soups, stews and chilis, so why not try it with some of these dishes:

Close up image of slice of sweet potato cornbread being cut from dish

How to store sweet potato cornbread

On the counter top: Once baked and cooled, place the cornbread in an airtight container and it will keep for up to 2 days at room temperature.

To refrigerate: If you want it to last a little longer, place the cornbread in an airtight container and store for up to a week in the fridge.

To freeze: To freeze, wrap the bread in foil or plastic wrap and place in a freezer bag. It will keep frozen for up to 6 months and can be thawed at room temperature.

FAQs:

How do you prepare mashed sweet potato?

To prepare a mashed sweet potato, bake a whole sweet potato in a 425 Fahrenheit degree oven for 45 minutes, until tender. Allow to cool before peeling and mashing. You could also air fry the sweet potato.

What is a good substitute for buttermilk?

If you don't have buttermilk, make your own. Add 1 tablespoon of either lemon juice or vinegar to 1 cup of milk. You can use any variety of milk, dairy, dairy free or nut based milks.

Can I make cornbread muffins using this recipe?

Yes, this recipe should give you 12 muffins from the same batter mix. Bake at the same temperature but I suggest checking them after 15 minutes as they will cook more quickly.

If you have tried this Sweet Potato Cornbread recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Close up image of slice of sweet potato cornbread being cut from dish
Print Recipe
5 from 1 vote

Golden Sweet Potato Cornbread

My Sweet Potato Cornbread recipe combines a traditional cornbread with some mashed sweet potato, ground cinnamon and sweet brown sugar, for a deliciously moist and tender bread that tastes of the flavors of Fall.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Bread, Side Dish
Cuisine: American
Keyword: healthy sweet potato cornbread, sweet potato buttermilk cornbread, sweet potato cornbread
Servings: 12
Calories: 244kcal
Author: Tanya

Equipment

Ingredients

  • 2 cups cornmeal 280g
  • ¾ cup all-purpose flour 94g
  • 1 Tablespoon baking powder 12g
  • 1 teaspoon baking soda 5g
  • ½ teaspoon ground cinnamon 1g
  • 1 teaspoon salt 7g
  • 1 cup buttermilk
  • ½ cup brown sugar 113g
  • 2 large eggs
  • ¼ cup unsalted butter melted - 56g
  • 1 cup mashed sweet potato 225g

Instructions

  • Preheat the oven to 425 degrees Fahrenheit. Grease an 8x8 baking dish and set aside.
  • Combine cornmeal, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl and stir to combine.
  • In another bowl, whisk buttermilk, brown sugar, eggs, and melted butter together. Add mashed sweet potatoes and stir until combined.
  • Add wet mixture to dry mixture and whisk until smooth.
  • Pour into the prepared baking dish. Bake in preheated oven on the middle rack for 20-25 minutes, until the cornbread is golden and a toothpick inserted comes out clean.

Notes

  • To prepare a mashed sweet potato, bake a whole sweet potato in a 425 Fahrenheit degree oven for 45 minutes, until tender. Allow to cool before peeling and mashing.
  • This cornbread can also be made in a 10-inch cast iron skillet if you want a more brown crust. 
  • Once cooled, place the cornbread in an airtight container. It will keep for up to 2 days at room temperature and up to a week in the fridge.
  • To freeze, wrap the bread in foil or plastic wrap and place in a freezer bag. It will keep frozen for up to 6 months and can be thawed at room temperature.

Nutrition

Calories: 244kcal | Carbohydrates: 41g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 330mg | Potassium: 356mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4675IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg

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How to Cut Cabbage

Learning how to cut cabbage will give you endless recipe options in the kitchen. From simple summer side dishes to elegant braised veggies, with cabbage, the possibilities are endless!

hand cutting cabbage in half

Cabbage is such a versatile vegetable. Of course, there’s coleslaw, an essential dish for every backyard BBQ. But cabbage can also be sauteed, grilled, braised, and used in soups, stir-fries, and many other dishes.  

At first glance, a cabbage may look easy to cut, but once you make that first slice, things can get a little tricky. Some recipes call for thin pieces of cabbage, like Jamaican corned beef and cabbage, some for thicker chunks, and some require fine shredding to get the job done.

Whether you need to slice, quarter, or wedge your cabbage, this handy guide for how to cut cabbage has got you covered!

The Equipment You’ll Need

To cut cabbage, you’ll need two pieces of equipment: a chef’s knife and a cutting board.

The chef’s knife

Unlike lettuces, which have a higher water content, cabbage are dense veggies; their large size alone can also make them difficult to cut. With this in mind, when learning how to cut cabbage, you’ll want to use one of your sharper chef’s knives to cut through the cabbage's body with ease.

What type of cutting board to use with cabbage

A cabbage’s round shape and weighty feel mean it can easily slip around on the cutting board. To safely cut your cabbage, use a non-skid cutting board or one sturdy enough to stay in place while you’re working. This is the best way to ensure the cabbage doesn’t slip out from under you while you’re working.

How to cut cabbage steaks

hand cutting cabbage steaks

Roasted cabbage steaks are tender, caramelized, and hearty addition to any dinner. Knowing how to cut cabbage steaks is a great skill. 

Like their cauliflower steak counterparts, chunky cabbage steaks are becoming a favorite addition to weeknight meals for vegetarians and non-vegetarians alike. They also take just minutes to prep, so you can have a healthy, delicious veggie on the table in a flash. 

Start by cutting off the bottom (the root) of the cabbage. This will help you achieve clean and even cabbage steaks. Now, set the cabbage down on the cutting board so that it's balancing on the newly cut flat bottom. Hold the cabbage like a fresh loaf of bread and begin slicing 1” “steak” pieces. Viola! 

How to cut cabbage quarters

cabbage cut into fourths

The sturdy shape of cabbage quarters makes them great for braising and grilling. To cut cabbage quarters, cut the cabbage in half and place the cabbage facedown on the cutting board. Now, cut both halves down the center again. Cutting cabbage quarters is as easy as that!

In addition to braised and grilled cabbage, cabbage quarters are also used in corned beef recipes, a St. Patrick’s Day favorite. Try cutting the quarters again to give you wedges for a showier display on your serving platter! These can be placed around the brisket for the perfect presentation.

How to chop cabbage

hand showing cabbage beng chopped

You may need chopped cabbage for a quick recipe, like this fried cabbage or this Instant Pot cabbage. Just slice the cabbage longways and then turn the cabbage on the side. Then cut across the slices.

How to cut cabbage for slaw

hand slicing cabbage

Crunchy coleslaw is the perfect summer side dish. It’s light, crisp, and goes great with backyard favorites like grilled chicken, hamburgers, and hot dogs. In other words, knowing how to cut cabbage for coleslaw is a summer requisite.

When cutting cabbage for slaw, start by cutting the head of the cabbage right down the center through the stem. Place the cabbages on the cutting with the face-side down, so that the dome of the cabbage is on top. Next, cut the cabbage in half again. This will give you cabbage quarters. 

Cut the core from the wedges, and then place the cabbage wedges on their side. If you’d like longer pieces of cabbage, slice the cabbage lengthwise, and if you prefer shorter pieces, cut it widthwise. 

Sliced cabbage has so many uses. Use sliced cabbage as a topping for tacos and in soups, salads, and stir-fries. Many recipes like this Jamaican steamed cabbage also call for sliced cabbage. Sliced cabbage cooks quicker than larger pieces of cabbage, making it a preferred cutting method for many home cooks.

Slicing cabbage with a mandolin

cabbage sliced with mandolin

If you’re making a recipe that calls for sliced cabbage, like coleslaw, stir fry, or a fresh summer salad, and you’re worried about cutting uniform slices, try using a mandolin. A mandolin will give you perfect sliced cabbage every time.

For this method, cut the cabbage into quarters or eighths and then slowly grate the end of the cabbage against the mandolin blade. 

You should use smaller pieces when working with a mandolin because they’re easier to hold. Some home cooks also use cut-resistant gloves for extra safety. 

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Southern Meatloaf Recipe

When it comes to perfect comfort food you really can't beat my Southern meatloaf recipe. Ground beef is combined with saltine crackers, egg onion, bell pepper and a variety of sauces and spices for extra flavor.

White plate with 2 slices of Southern meatloaf, mash potato, gravy and green peas.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

My traditional meatloaf recipe is really quick and easy to prepare. With this no-fail recipe, it's a case of mixing together all the meatloaf ingredients before shaping them into a loaf on placing them onto a sheet pan. Then it's over to the oven to do all the hard work.

I like to top my classic southern meatloaf with a simple ketchup and brown sugar glaze, this really finishes the whole dish off.

This meatloaf packs a real punch of flavor, so I keep any sides simple. However, I almost always serve it with creamy mashed potato for the ultimate comforting family dinner.

If you are lucky enough to have any leftover meatloaf, it makes a delicious sandwich filling the next day!

Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Southern meatloaf ingredients

You can find these simple ingredients in your local grocery store. Here is what you will need for this recipe.  

  • Saltine crackers
  • Beef broth
  • Onion
  • Green bell pepper
  • Egg
  • Ketchup
  • Worcestershire sauce
  • Garlic powder
  • Paprika
  • Kosher salt
  • Freshly ground black pepper
  • Ground beef
  • Brown sugar

How to make my Southern Meatloaf recipe 

My Southern Meatloaf recipe simple to prepare and cook. You can also print this recipe out using the recipe card below.

Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with foil paper and set it aside. 

Place the crackers in a large bowl, pour the beef broth over the crackers. Set aside for about 5 minutes.

Large silver bowl with crushed saltine crackers

Add the diced onion, bell pepper, egg, ketchup, Worcestershire sauce, garlic powder, paprika, salt, black pepper, and ground beef to the bowl. Use clean or gloved hands and stir the mixture until thoroughly combined.

Be careful not to over-mix the mixture. Mixing the beef mixture too much can lead to a tough meatloaf. 

Large silver bowl with raw meatloaf mixture

Place the meat mixture onto the sheet pan and form an oval shaped loaf. 

Top down image of raw meatloaf set onto a lined sheet pan ready for oven

Bake meatloaf in preheated oven for about 50 minutes to 1 hour. You'll need the inside of the meatloaf to reach an internal temperature of 165 degrees Fahrenheit. 

When there are about 15 minutes left on the meatloaf, create the glaze by combining ketchup and brown sugar in a small bowl. Brush this mixture over the meatloaf and allow the meatloaf to finish baking. 

Close up image of glazed meatloaf on a wooden board

Once the meatloaf is done baking, remove it from the oven and allow it to cool for 10 minutes. Then slice the meatloaf and serve.

Expert Tips

These tips will help you make the best Southern meatloaf you've ever tasted. 

  • Don't be heavy handed when mixing the meatloaf ingredients together. Working the meat too much will only result in a dense and tough meatloaf.
  • The onion and bell pepper are added for flavor so dice them small, that way they will soften nicely during the cook.
  • Fry a small piece of the meatloaf mixture in a skillet, taste it and check the seasoning before you shape and cook the meatloaf.
  • I suggest using an instant-read thermometer to ensure that the meatloaf has reached an internal temperature of 165 degrees Fahrenheit. This is the best way to check that your meatloaf has been cooked all the way through.
  • Once cooked, rest the meatloaf for 10 minutes, before slicing and serving. This will allow the juices to be absorbed back into the meatloaf, resulting in a moist and juicy meatloaf.
  • Don't be tempted to cover the meatloaf with foil in the oven, the direct heat is needed to caramelize the meat and thicken the glaze.
Glazed meatloaf set on a wooden board, with bowl of mash, bowl of green peas and gravy jug set alongside

Variations 

This meatloaf recipe is full of flavor but here are some suggestions if you want to mix things up.

  • Add some chopped bacon to the meatloaf mixture.
  • When glazing the meatloaf swap the ketchup for BBQ sauce, sweet chili sauce, or tomato paste.
  • You can also add a splash of Worcestershire sauce to the glaze.
  • A spoon of Dijon or whole grain mustard can be added to both the meatloaf and the glaze for extra flavor.
  • Sub the ground beef and make a turkey meatloaf instead.

How to adjust this Southern meatloaf recipe  

This recipe serves eight but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To make a large batch of this meatloaf, double all the ingredients. Rather than making one large meatloaf I suggest splitting the mixture in two and making two smaller meatloaves. This will avoid the risk of the meatloaf splitting when you come to serve.

Halve: If you're only serving 4 diners, and don't need as many servings, you can cut the ingredients in half. Keep an eye on the cooking time as a smaller meatloaf will cook faster.

White plate with 2 slices of Southern meatloaf, mash potato, gravy and green peas.

How to serve my Southern meatloaf recipe  

Creamy mash potato is always on the menu when I serve meatloaf. Try my Creamy Instant Pot Mashed Potatoes or my Garlic Mashed Potatoes. For a great alternative to regular potatoes, try my Mashed Sweet Potatoes.

For vegetable sides I like to add some green peas, or some simple steamed broccoli. My Fried Cabbage, Instant Pot Buttered Cabbage, Southern Green Beans and Creamed Corn would work with this dish too.

How to store meatloaf

To meal prep: This is a great recipe to prep ahead of time. Prepare the meatloaf and place it onto the lined sheet pan. Cover the sheet pan with kitchen foil and store in the refrigerator until you are ready to cook. The glaze can also be made ahead of time and kept in the refrigerator.

To refrigerate: Keep any leftover meatloaf in an airtight container in the fridge for up to 3 days. You can reheat the meatloaf by placing it back into a hot oven to warm through. Just place over some kitchen foil to stop the meatloaf from drying out.

To freeze: Provided you are using fresh and not previously frozen ground beef, you can freeze the raw meatloaf in an airtight container in the freezer for up to 6 months. When ready to cook, defrost thoroughly and cook and glaze the meatloaf as per the recipe.

You can also freeze the cooked meatloaf. Once cooked and cooled, place the meatloaf into an airtight container and store in the freezer for up to 3 months. 

White plate with 2 slices of Southern meatloaf, mash potato, gravy and green peas.

FAQs:

What is the secret to moist meatloaf?

When it comes to cooking the best moist meatloaf, the trick is to add in moisture to the meatloaf mixture. The eggs, onions, ketchup, Worcestershire sauce, and beef broth in this recipe not only add flavor, but add in moisture too.

What ingredients keep meatloaf from falling apart?

Both the saltine crackers and the egg used in this southern meatloaf recipe help to bind the meatloaf together.

Can you substitute breadcrumbs for the saltine crackers in meatloaf?

If you don’t have crackers, regular or panko breadcrumbs are a great substitute.

If you have tried this Southern meatloaf recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

White plate with 2 slices of Southern meatloaf, mash potato, gravy and green peas.
Print Recipe
4.74 from 15 votes

Southern Meatloaf Recipe

Southern meatloaf recipe combines ground beef with crackers, egg onion, bell pepper and a variety of sauces and spices for extra flavor.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: best meatloaf recipe, classic meatloaf, Old fashioned meatloaf recipe, Southern meatloaf recipe, traditional meatloaf
Servings: 8 people
Calories: 390kcal
Author: Tanya

Equipment

Ingredients

  • 20 saltine crackers crushed
  • ½ cup beef broth
  • 1 medium onion diced
  • ½ green bell pepper diced
  • 1 egg lightly beaten
  • ¼ cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 lbs ground beef

For glaze

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with foil paper and set it aside.
  • Place the crackers in a large bowl and pour the beef broth over the crackers. Set aside for about 5 minutes.
  • After 5 minutes, add the diced onion, bell pepper, egg, ketchup, Worcestershire sauce, garlic powder, paprika, salt, black pepper, and beef to the bowl. Use clean or gloved hands and stir the mixture until thoroughly combined. Be careful not to over-mix the mixture. Mixing the beef mixture too much can lead to a tough meatloaf.
  • Place the meat mixture onto the sheet pan and form an oval loaf.
  • Bake the meatloaf in preheated oven for about 50 minutes to 1 hour. You'll need the inside of the meatloaf to reach an internal temperature of 165 degrees Fahrenheit.
  • When there are about 15 minutes left on the meatloaf, create the glaze by combining ketchup and brown sugar in a small bowl. Brush this mixture over the meatloaf and allow the meatloaf to finish baking.
  • Once the meatloaf is done baking, remove it from the oven and allow it to cool for 10 minutes. Then slice the meatloaf and serve.

Notes

  • If you don’t have crackers, regular or panko breadcrumbs can be subbed. 
  • I suggest an instant-read thermometer to ensure that the meatloaf has reached an internal temperature of 165 degrees Fahrenheit.

Nutrition

Calories: 390kcal | Carbohydrates: 21g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 663mg | Potassium: 475mg | Fiber: 1g | Sugar: 13g | Vitamin A: 298IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 3mg

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Brown Stew Fish

Jamaican brown stew fish is a delicious dish featuring fried snapper, cooked with onions, bell peppers, garlic, a Scotch bonnet with a sauce that is finished with browning sauce This traditional dish is packed full of the flavors of the Caribbean.

A black skillet containing brown fish stew with a bowl of rice and peas and Scotch bonnet peppers set alongside

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Jamaican brown stew fish is one of my favorite Caribbean stew fish recipes. I use snapper as it is a firm fish that can be fried first and doesn't break apart before the rest of the ingredients are added to the dish.

I use the whole fish in this recipe; nothing goes to waste, and it imparts lots of flavor to the finished dish.

To brown this stew fish, I use browning in the sauce. Browning adds a caramel color to darken the sauce, and also a real depth of smoky flavor. A Scotch bonnet adds a kick of heat, but if you prefer it less spicy, leave it out. You can find browning in most major markets, or you can make your own homemade browning.

My brown stew snapper recipe is quick to prepare and can be on the table in 20 minutes. There is no need to marinate the fish for hours; simply season it with a blend of dried herbs and spices, then cook.

I grew up with this family-favorite recipe, and if you like the flavors in this traditional Jamaican dish, you should try my Brown Stew Chicken recipe, too.

Ingredients

Brown stew fish recipe ingredients set out in white bowls

Here is what you will need for this recipe.  

  • Whole snapper
  • Brown sugar
  • Garlic powder
  • Onion powder
  • Kosher salt
  • Paprika
  • Dried thyme
  • Black pepper
  • Allspice
  • Oil
  • Yellow onion
  • Green bell pepper
  • Scotch bonnet
  • Garlic
  • Ketchup
  • Browning sauce
  • Water

How to make my brown fish stew recipe 

My Brown Fish Stew recipe simple to prepare and cook. You can also print this recipe out using the recipe card below.

A white bowl containing spiced and seasoned snapper fillets

Prepare the fish by washing the fish in water with lime juice, removing any remaining scales, cutting the fins, and patting the outside of the fish dry.

Season fish with brown sugar, garlic powder, onion powder, salt, paprika, thyme, black pepper, and allspice.

A black skillet with cooked snapper fillets

Heat enough canola oil in a large skillet to cover half of the fish filets over medium heat, until the oil, reaches 350 degrees Fahrenheit. Fry the fish in the oil on both sides, about 5-6 minutes on each side.

Remove the fish and pour out the oil, leaving about 1 tablespoon in the pan. 

A black non-stick skillet containing sliced onion, green bell pepper and chopped red chili
A black skillet with cooked vegetables

Add onion, bell pepper, and scotch bonnet to the pan and stir until softened, about 5 minutes.

Now add the garlic and sauté for an additional minute. 

A close up image of a black skillet with brow stew fish

Add ketchup, browning, and water, and bring to a simmer. Return fish to skillet and cover the fish in the sauce. Serve and enjoy.

Tanya's Top Tips

These tips will help you make the best brown stew fish you've ever tasted. 

  • This is a quick cook, so get all your ingredients set out before you start cooking.
  • Wash the fish and pat it dry, the fish will cook better if dry.
  • Don't be heavy handed with the seasoning, be accurate and use the quantities detailed on the recipe card, that way you will not overpower the flavor of the fish.
  • Make sure you get the oil nice and hot before you add the fish. I like to use a thermometer to ensure the oil has reached the right temperature.
  • If you prefer a pan-fried fish filet version, pan-fry fish filets and proceed with the recipe.

Variations 

This brown stew fish recipe is full of flavor, but here are some suggestions if you want to mix things up.

  • I've used red snapper, but you use any meaty fish, for example parrot or king fish. Use a fish that isn't too delicate and won't break apart when being fried.
  • Add in extra veggies, like okra or some carrot.
  • If you don't like your food too spicy, then leave out the Scotch bonnet.
  • If you prefer to air fry the fish, rub a little oil over fish and season the fish with fish seasoning on the outside and inside. Place fish in the air fryer basket and cook on 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145F and the inside of the fish is flaky. Then, proceed with the remainder of the recipe. 
A black skillet with cooked snapper fillets and vegetables

How to adjust this brown stew fish recipe  

This recipe serves two but can be adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To feed larger groups of diners, double or even triple the recipe. However, if feeding larger numbers use more than one skillet. You don't want to overcrowd the pan otherwise the fish will steam, rather than fry and you won't get that delicious crispy skin.

Halve: If cooking for one, cut the ingredients in half.

How to serve Jamaican brown stew fish 

This fish stew packs a real flavor punch, so I like to keep any sides simple. Serve the stew over rice with a side of cabbage.  Try my Jamaican Rice and Peas (Pressure Cooker), along with either this delicious Jamaican Cabbage or these fried dumplings.

A black skillet with brown stew fish and a bowl of rice set alongside

FAQs:

Can brown stew fish be prepared ahead?

This is a dish that is best served fresh. If you want to get ahead then I suggest getting all the ingredients prepared earlier in the day, then you can store them in the refrigerator until you are ready to cook.

How do you store leftover fish stew?

I think this is dish best served fresh from the pan, ensuring that delicious crispy skin. However, once cooked, leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Can you freeze fish stew?

Once cooked and cooled place the stew into an airtight container and store in an airtight container for up to 3 months. Try to ensure that the fish is covered in liquid to stop it from drying out.

Here are some of my other favorite Jamaican recipes for you to try:

If you have tried this Jamaican brown stew fish recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A black skillet with cooked snapper fillets and vegetables
Print Recipe
4.67 from 3 votes

Brown Stew Fish

Jamaican brown stew fish is a delicious dish featuring fried snapper, cooked with onions, bell peppers, garlic, a Scotch bonnet with a sauce that is finished with browning sauce This traditional dish is packed full of the flavors of the Caribbean.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: brown stew fish, brown stew snapper recipe, caribbean stew fish, jamaican brown stew fish
Servings: 2
Calories: 1246kcal
Author: Tanya

Equipment

Ingredients

  • 2 fresh snapper fillets cut into quarters
  • 1 tablespoon brown sugar
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon allspice
  • ¼ cup oil
  • 1 yellow onion halved and sliced
  • 1 green bell pepper halved and sliced
  • 1 Scotch bonnet seeds removed and chopped
  • 2 cloves garlic chopped
  • 1 tablespoon ketchup
  • 1 teaspoon browning
  • ¾ cup water

Instructions

  • Prepare the fish by washing the fish in water with lime juice, remove any remaining scales, cut the fins, and pat the outside of the fish dry. Season fish with brown sugar, garlic powder, onion powder, salt, paprika, thyme, black pepper, and allspice.
  • Heat enough canola oil in a large skillet to cover half of the fish filets over medium heat, until the oil, reaches 350 degrees Fahrenheit. Fry the fish in the oil on both sides, about 5-6 minutes on each side.
  • Remove the fish and pour out the oil, leaving about 1 tablespoon in the pan.
  • Add onion, bell pepper, and scotch bonnet to the pan and stir until softened, about 5 minutes. Add garlic and sauté for an additional minute.
  • Add ketchup, browning, and water, and bring to a simmer. Return fish to skillet and cover the fish in the sauce. Serve immediately and enjoy.

Notes

  • If you prefer to air fry the fish, rub a little oil over fish and season the fish with fish seasoning on the outside and inside. Place fish in the air fryer basket and cook on 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145F and the inside of the fish is flaky. Then proceed with the remainder of the recipe. 

Nutrition

Calories: 1246kcal | Carbohydrates: 23g | Protein: 187g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 2990mg | Potassium: 4087mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1777IU | Vitamin C: 76mg | Calcium: 349mg | Iron: 3mg

by Leave a Comment

Air Fryer Green Beans

Air Fryer Green Beans are a quick and easy side dish that you can make in under 15 minutes. They can be paired with a variety of entrees for a complete meal or served with other air fryer vegetables for a full vegetarian meal. This is a dish your whole family will love. 

cooked green beans in a white serving bowl

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This green bean recipe is the perfect addition to a weeknight dinner or a holiday meal. It's versatile and can be cooked with other vegetables or seasonings and topped with sliced almonds, cheese, or lemon juice. It's a low carb option and a great alternative to eating a meal piled high with pasta and bread. This is one recipe you need to add to your rotation!    

Ingredients

ingredients in bowls on a white background

There are only four ingredients for this simple recipe.

  • Green beans
  • Olive oil 
  • Salt 
  • Pepper 

How to make air fryer green beans 

The steps to make this easy air fryer recipe is incredibly quick and easy. You can get this dish on the table in under 15 minutes.

raw beans in a glass bowl

Preheat the air fryer to 380 degrees Fahrenheit. Then, toss the green beans with olive oil, salt, and pepper.

green beans in the basket of an air fryer

Place the green beans in a single layer in the pre-heated air fryer and cook for about 8 minutes or until tender.

Shake the basket halfway through cooking.

cooked green beans in a white serving bowl

Serve with a squeeze of lemon juice.

Expert Tips

These tips and tricks will help you make this easy green bean recipe.

  • For an added touch, squeeze fresh lemon juice over the green beans before serving. 
  • I recommend using kosher salt and freshly cracked black pepper to season the green beans. 
  • Swap out the green beans for asparagus if you don’t like beans or can’t find them at the store.
  • You can use avocado oil or a cooking spray instead of olive oil. 
  • Add other fresh veggies to the air fryer as well for a hearty vegetarian weeknight dinner. 

What can I add to this dish?  

You can add all kinds of ingredients with your green beans depending on what you like best or if you're pairing it with your meal. Here are some options for this tasty side dish.

  • Bacon 
  • Pancetta 
  • Toasted almonds 
  • Carrots 
  • Parsnips 
  • Lemon zest  
  • Parmesan cheese
  • Potatoes
  • Spicy 
  • Garlic 
  • Red pepper flakes
  • Panko breadcrumbs
  • Garlic powder
  • Chili powder
  • Top with soy sauce   
cooked green beans in a white serving bowl

Different ways to cook green beans 

Besides cooking this easy side dish in the air fryer, you can also make them in the instant pot, sauté them, or boil them.

Each option gives you a different result and texture.

Cooking them in a pressure cooker or boiling them in a pot is a wet cooking method that will make them incredibly tender all the way through.

Sautéing and air frying are dry heat methods that will make them crispy on the outside while cooking them on the inside.

How to pick the best green beans

Cooking a side of green beans to go with dinner is a delicious way to eat your vegetables.

To make crispy green beans, it's best to buy them fresh. You can usually find them in your local grocery store in the summer when they're in season.

If not, look for the closest farmer's market and buy them from there. You'll find the best selection at the farmers market, which will make the perfect side dish.

If you're really craving green beans but they aren't in season, you can use canned or frozen beans instead. The texture will be much softer, and they won't need to cook as long.

cooked side dish in a white serving bowl

How to prep green beans before cooking?  

Between getting your tender green beans home from the store and taking that first bite, what do you need to do?

Once you get the green beans home, prep them to cook by cutting or snapping off the ends. Then all you have to do is toss them with the oil and seasonings, and into the air fryer basket they go.

There's no need to soak the string beans before cooking when making them in the air fryer. This handy appliance will cook them all the way through with no trouble.  

How to serve air fryer green beans   

Serve this green beans recipe with seafood like baked salmon, shrimp, or scallops. They also go well with casseroles or heavy dishes to help balance out the meal.

You can also serve them as a healthy side dish with your favorite dipping sauce.

Try serving them with smothered pork chops, air fryer turkey thighs, or this oven-baked shrimp recipe. 

How to store 

Refrigerate: Store leftover green beans in an airtight container in the fridge for up to three days.

Reheat: Heat the beans in the same container or on a plate in the microwave in 30-second increments or until heated all the way through.

Alternatively, you can reheat them in the air fryer. This option will firm them up a bit, whereas the microwave will keep them soft.

Freeze: It's not a good idea to freeze cooked green beans. They will be too mushy when they thaw to be used well. The good news is that you can always cook up a batch quickly in the air fryer.

FAQs

How long should green beans cook in the air fryer? 

Green beans need about 8-10 minutes to be perfectly cooked. You can adjust this easy recipe based on your preference. 

Why are my green beans mushy? 

The biggest reason why your green beans might be mushy is that they were cooked too long. 

If they are too hard or crunchy, they weren’t cooked long enough. 

It's best to taste them to test and see if they cooked to your liking.

Can I use frozen green beans to make this dish? 

It’s best to use fresh green beans, but you can use frozen as well. The longer you allow them to thaw before cooking, the less time they will need in the air fryer.

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

cooked green beans in a white serving bowl
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Air Fryer Green Beans

Air Fryer Green Beans are a quick and easy side dish that you can make in under 15 minutes and served with other sides and main dishes.
Prep Time5 minutes
Cook Time8 minutes
Course: Side Dish
Cuisine: American
Keyword: air fryer green beans
Servings: 4 servings
Calories: 57kcal
Author: Tanya

Ingredients

  • 12 ounces fresh green beans trimmed
  • 1 tablespoon olive oil
  • salt and pepper

Instructions

  • Preheat the air fryer to 380 degrees Fahrenheit.
  • In a large bowl, toss the green beans with olive oil, salt, and pepper.
  • Place the green beans in the air fryer and cook for about 8 minutes or until tender. Shake the basket halfway through cooking.

Notes

Notes:
  • For an added touch, squeeze fresh lemon juice over the green beans before serving. 
  • I recommend using kosher salt and freshly cracked black pepper to season the green beans.

Nutrition

Serving: 4g | Calories: 57kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 587mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 587IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg

by 38 Comments

Homemade Browning Sauce

Homemade browning sauce is made with brown sugar and water, simple to make and great for adding flavor to a variety of both savory and sweet dishes. This simple sauce will add smoky and slightly sweet notes to any dish.

A jar filled with browning sauce set on a marble counter

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

My pantry is never without a bottle of this best Jamaican browning sauce, ready to add real depth of flavor to the dishes I like to cook at home. It works well with braised oxtail and in stews. However, I also like to add it to rich and fruity Jamaican cakes.

A homemade Jamaican browning sauce is a great alternative to store bought sauces. There is no salt or unnecessary preservatives or additives in this sauce. Just some brown sugar and water which makes it a budget friendly option too.

In this post I explain what browning sauce is, how simple it is to prepare, and how you can use it.

What is browning sauce?

Jamaican browning sauce is a sauce made by caramelizing sugar until it's rich and deep in color, then adding some water to it. You can also add a touch of salt to the sauce if you wish.

Browning sauce is used to flavor and season food and should not be confused with brown sauce, which is more of a sweet/savory condiment.

What does browning sauce taste like?

This sauce has a rich, deep smoky and slightly sweet flavor. It can be added to both savory and sweet dishes. Try adding a little to anything from stews and braised meat dishes, to spiced ginger cakes. Just don't be too heavy handed, as it can taste bitter.

Ingredients

A jug of water and a cup of brown sugar

With only 2 ingredients, here's what you will need for this recipe:

  • Brown sugar
  • Warm water

How to make browning sauce?

A black non-stick skillet containing brown sugar

Place brown sugar in a small non-stick pot over medium heat. Stir occasionally until the brown sugar starts to melt. This should take about 4-5 minutes. 

A black non-stick skillet with melted sugar and water

Once the brown sugar has melted, continue stirring consistently until it gets very dark, almost black. This should take about 2-3 minutes. 

A black non-stick skillet with cooked browning sauce

Once the sugar is dark, remove it from the heat and pour in the water, and stir. Allow the mixture to rest for about 5 minutes to cool down. Use in recipes or store for later use. 

Can I adapt the flavor of the sauce?

When making your own browning sauce it all comes down to personal taste. Here are some suggestions of how you could adapt it.

  • Add a touch of salt (I don't as I like to use it in sweet ginger cake as well as savory dishes).
  • Swap the water for some beef, chicken or vegetable broth for a real savory flavor.
  • If you don't have brown sugar, swap it for some white sugar.
Browning sauce being poured from a spoon into a small white bowl of sauce with a jar of sauce in the background

How to use browning sauce?

I love adding this simple sauce to a variety of both savory and sweet dishes. Think of it as a seasoning, rather than a sauce, adding a hint of smoky, sweetness, and dark color. Try it in my Jamaican Oxtail recipe, my Brown Stew Chicken, or Brown Stew Fish. For a sweet twist add it to my Jamaican Black Cake, and it would also work in deep, rich ginger or rum cakes too.

You can also add this sauce to make your favorite gravies, like onion gravy and brown gravy, adding a richer and deeper color to them.

Recipe Tips

  •  Do not walk away from the pan when making this sauce, otherwise you risk the sugar burning and sticking to the pan.
  • In order to avoid burning or damaging your cookware, I strongly suggest using a nonstick pan. It will also make cleaning up afterwards a whole lot easier.
  • Take care when adding the water to the molten sugar to ensure you don't burn yourself.
A hand holding a jar filled with browning sauce being poured into a small white bowl

FAQs

How do I store browning sauce?

Browning sauce should be stored in an airtight container in the refrigerator. 

How long will browning sauce last?

If stored in an airtight container in your refrigerator, this sauce will keep for up to 6 months.

Can I add salt to browning sauce?

This homemade browning does not contain salt. You can season the sauce with a pinch of salt if preferred.

More Sauces & Seasoning Mixes

Homemade sauces and spice blends are a simple way of packing real flavor into our food, elevating it from good to great. Here are some of my favorite recipes for you to try.

If you have tried this homemade browning sauce recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below.

A jar filled with browning sauce set on a marble counter
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4.86 from 14 votes

Homemade Browning Sauce

Homemade browning sauce is made with brown sugar and water, simple to make and great for adding flavor to a variety of dishes, including stews, braised meats and even spicy ginger cakes.
Cook Time8 minutes
Resting time5 minutes
Total Time13 minutes
Course: Sauce, Seasoning
Cuisine: Caribbean, Jamaican
Keyword: browning sauce, homemade browning sauce, jamaican browning sauce
Servings: 0.3 cup
Calories: 279kcal
Author: Tanya

Equipment

  • 1 non-stick pan or skillet

Ingredients

Instructions

  • Place brown sugar in a small non-stick pot over a medium heat. Stir occasionally until the brown sugar starts to melt. This should take about 4-5 minutes.
  • Once the brown sugar has melted, continue stirring constantly until it gets very dark, almost black. This should take about 2-3 minutes.
  • Once the sugar is dark, remove it from the heat and pour in the water, and stir. Allow the mixture to rest for about 5 minutes to cool down. Use in recipes or store for later use.

Video

Notes

  • Browning can be stored in the refrigerator for up to six months in an airtight container. 
  • This homemade browning does not contain salt. You can season the sauce with a pinch of salt if preferred. 
  • In order to avoid burning or damaging your cookware, I strongly suggest using a nonstick pan.

Nutrition

Calories: 279kcal | Carbohydrates: 72g | Protein: 0.1g | Sodium: 24mg | Potassium: 98mg | Sugar: 71g | Calcium: 63mg | Iron: 1mg

by 1 Comment

Juicy Oven Roasted Chicken Pieces

These juicy oven-roasted chicken pieces are the perfect weeknight meal paired with roasted vegetables, mashed potatoes, or cilantro rice. It's a beautiful centerpiece for your dinner table and is the best way to use a whole chicken.

chicken pieces in a baking dish

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This roasted chicken has become one of my family's favorite chicken recipes. The chicken is juicy and seasoned, my family loves it. For this recipe, I use mayonnaise to spread on the chicken pieces. I do the same with turkey breast, resulting in the most flavorful and juicy poultry pieces.

This dish will be one of your favorite chicken recipes. There's no limit to the type of chicken you can use for this dish. Try chicken legs, skin-on chicken breasts, or even bone-in chicken thighs for this recipe. While the chicken cooks, prepare the side dish to go with your meal. This is the perfect meal for the home cook to dazzle friends and family.

Ingredients

ingredients labeled for oven roasted chicken pieces

The ingredients for this easy recipe can be found at your local grocery store.

  • Whole chicken cut into pieces
  • Mayonnaise 
  • Kosher salt 
  • Italian seasoning 
  • Garlic powder 
  • Black pepper 
  • Onion powder 
  • Paprika 
  • Parsley  

How to make oven-roasted chicken pieces

Preheat the oven to 425 degrees Fahrenheit.

marinade for chicken mixed with a spoon in a bowl

Stir together the mayonnaise, kosher salt, Italian seasoning, garlic powder, black pepper, onion powder, and paprika. 

raw chicken pieces in a white baking dish

Rub this mixture over the chicken pieces and under the skin as well. Cover and allow to sit in the mayonnaise mixture for at least 15 minutes while the oven is preheating. 

Place chicken pieces on a baking dish in a single layer, making sure the chicken does not overlap. 

Bake the chicken in the hot oven until the skin is golden brown and a meat thermometer registers that the internal temperature is at least 165 degrees Fahrenheit. 

chicken pieces in a baking dish

Remove the chicken from the oven and sprinkle with fresh parsley.

Allow it to sit for 5-10 minutes before serving. Enjoy!

Expert Tips

These tips and tricks will help you make this excellent recipe your own.

  • Break down a whole chicken or ask your butcher to do this. You can also find pre-cut chicken pieces in most major grocery stores. 
  • I suggest cutting the breast in ½ if they’re large to ensure the chicken pieces finish cooking at the same time. 
  • Fats like olive oil or butter can be subbed for the mayonnaise in this recipe. 
  • Use a digital thermometer to make sure the temperature reaches 165 degrees in the thickest part of the meat before removing it from the oven.  
  • Save the pan drippings to make a sauce or gravy to pour over the chicken before serving.  
  • Let the chicken rest for at least 5 minutes before serving to let the juices flow back through and make the chicken moister. 
  • Besides serving the chicken leg quarters or other pieces whole for dinner, you can also cut or shred them to use in other dishes like casseroles, soups, or salads.
  • Add fresh rosemary or thyme to the baking pan to really bring out those herby flavors.  

Variations 

This simple chicken recipe is easily adaptable, and you can change the ingredients out for your favorites. Here are some tasty options to try:

Marinade: Use buttermilk, sour cream, or yogurt in place of the mayo.

Seasonings: Rub with dried or fresh herbs like tarragon, parsley, thyme, rosemary, or add cayenne pepper, curry powder, red pepper flakes, or lemon pepper seasoning. 

Vegetables: Carrots, parsnips, sweet potatoes, russet potatoes, butternut squash, acorn squash. 

juicy chicken on a white serving plate

All about the marinade  

This delicious marinade is brushed on 15 minutes before starting to cook the chicken. However, you can marinate it for longer, up to 24 hours.

You can also change the ingredients for the marinade if you'd like to play with the recipe and use your favorite seasonings.

Other ways to cook chicken?  

Besides cooking a chicken dinner in the oven, you can also make it in an instant pot or airy fryer.

You can cook chicken pieces or even a whole bird in the pressure cooker. If you're using a whole bird, make sure it will fit in your instant pot first. 

Season the chicken, pour in at least one cup of chicken stock, seal on the lid, and cook under pressure. Naturally release the pressure for 15 minutes and then use a quick release. 

Carefully remove the lid and the chicken from inside. Be careful when you take out the chicken because it will be very tender, and it may fall apart easily.

To cook the chicken pieces in an air fryer, marinate them as usual, set them in the air fryer basket or roasting pan, and cook until browned, about 25 minutes. Flip the chicken over halfway through cooking to ensure they're cooked all the way through.  

chicken pieces in a baking dish

How to serve oven-roasted chicken pieces  

Serve these chicken pieces with roasted vegetables, rice, mashed potatoes, or other side dishes. 

Some great options include smothered potatoes, southern fried apples, Jamaican cabbage, sweet potato salad, or air fryer sweet potato wedges.

How to store 

Refrigerate: Store leftover roast chicken in an airtight container in the fridge for up to five days.

Reheat: Reheat the leftover chicken on a plate in the microwave in 30-second increments until heated all the way through.

Freeze: Freezing chicken is a great way to save it for later. Wrap it in plastic wrap and keep it in a large freezer bag in the freezer for up to three months.

FAQs

Why is my chicken mushy? 

If you notice that your marinated chicken tastes mushy, check how long you let it marinate. It should only be for a couple of hours for chicken pieces up to 12 hours for a whole chicken.

Do I need to baste chicken pieces? 

It’s not necessary to spoon the liquid and chicken juices from the bottom of the pan over the pieces as they cook, but you can if you want to.

Which chicken pieces are best to roast? 

You can roast any piece of the chicken. I suggest roasting all pieces and deciding which ones you prefer.  

chicken pieces in a baking dish
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4.50 from 2 votes

Juicy Oven Roasted Chicken Pieces

These juicy oven-roasted chicken pieces are the perfect weeknight meal paired with roasted vegetables, mashed potatoes, or rice.
Prep Time20 minutes
Cook Time40 minutes
Rest time5 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: oven roasted chicken
Servings: 4 servings
Calories: 463kcal
Author: Tanya

Ingredients

  • 1 whole chicken cut into 12 pieces
  • 2 tablespoons mayonnaise
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 tablespoon fresh parsley for garnish

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Add mayonnaise, kosher salt, Italian seasoning, garlic powder, black pepper, onion powder, and paprika to a small bowl and stir to combine.
  • Rub mixture over chicken pieces. Be sure to rub some under the skin as well. Cover and allow to sit in the mayonnaise mixture for at least 15 minutes while the oven is preheating.
  • Place chicken pieces in a 13x9 baking dish in a single layer, making sure the chicken does not overlap.
  • Bake in preheated oven for 35-40 minutes until the chicken skin, is golden, and a quick read thermometer registers at least 165 degrees Fahrenheit.
  • Remove the chicken from the oven and sprinkle with fresh parsley. Allow the chicken to sit for 5-10 minutes before serving. Enjoy!

Notes

Notes:
  • Break down a whole chicken or ask your Butcher to do this. You can also find pre-cut chicken pieces in most major grocery stores. 
  • I suggest cutting the breast in ½ to ensure the chicken pieces finish cooking at the same time. 
  • Fats like olive oil or butter can be subbed for the mayonnaise in this recipe.

Nutrition

Serving: 4g | Calories: 463kcal | Carbohydrates: 1g | Protein: 36g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 761mg | Potassium: 394mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 488IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg