I first spotted this recipe on Bakin’ and Eggs and it sounded right up our alley. We love roast chicken & we love the spices used in this dish, too. And I particularly love easy recipes these days. Plus, with a ringing endorsement from Ruth Reichl (who claims it’s one of her favorite weeknight meals), how could I not want to try this?
This is one of those meals that packs maximum flavor in minimal prep/ingredients. It smells delicious as it’s roasting away and, more importantly, it tastes as good as it smells. I used chicken thighs instead of breasts (personal preference as well as what I had in my freezer) and doubled the spice mixture (except the salt). Depending on your taste preferences, you may not need all the spices doing it this way, but it is much less difficult than trying to 1.5x the mix. 🙂 I served this with some mushroom bulgur pilaf and a salad.
Spiced Roast Chicken Thighs
- 5 minutes
- 30 minutes
- 2 servings
- 4 bone-in, skin-on chicken thighs
- 2 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. ground pepper
- 1/4 tsp. cinnamon
- 1 tsp. salt
- 1 Tbsp. canola oil, divided
- 3 Tbsp. chicken broth (or water)
- Preheat the oven to 450. Pat the chicken dry. Mix together the spices and 1/2 Tbsp. canola oil. Rub all over the chicken.
- Heat the remaining oil in a heavy skillet (preferably cast iron) over moderate heat until hot but not smoking. Brown chicken on both sides, about 8 minutes.
- Transfer skillet to oven and continue to cook, skin-side up, until done, about 12-18 minutes.
- Remove chicken and place skillet on stovetop over high heat. Deglaze pan with broth, scraping up browned bits, and pour juices over chicken.