Spice-Rubbed Roasted Chicken Thighs With Lemons

Spice-Rubbed Roasted Chicken Thighs With Lemons
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Terry Doran.
This recipe featured in:
Diabetes Forecast Magazine
  • Prep time
    15 min
  • Cook time
    40 min
  • Servings
    8 Servings
  • Serving size
    4 oz chicken
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    4 oz chicken
  • Amount per serving Calories 180

  • Total Fat 10g
    • Saturated Fat 2.2g
    • Trans Fat 0g
  • Cholesterol 105mg
  • Sodium 190mg
  • Total Carbohydrate 3g
    • Dietary Fiber 2g
    • Total Sugars 1g
  • Protein 19g
  • Potassium 290mg
  • Phosphorus 185mg

Choices/Exchanges: 3 Lean protein, 1 Fat



  • coriander seeds
    1 tbsp
  • black peppercorns
    1 tsp
  • chili powder
    1 tsp
  • ground cinnamon
    1 tsp
  • salt
    1/2 tsp
  • chicken thighs
    2 lbs
  • olive oil
    2 tbsp
  • lemon (quartered)
  • fennel seeds
    1/4 cup


  1. Preheat the oven to 400° F. Add the fennel seeds, coriander seeds, and peppercorns to a small skillet and toast over medium-high heat for 1 to 2 minutes, until fragrant. Allow the spices to cool, then grind them to a fine powder in a spice or coffee grinder. Add the spice mixture to a small bowl. Mix in the chili powder, cinnamon, and salt; set aside.

  2. Rub the chicken thighs with the spice mixture. Add the thighs to a large baking dish. Drizzle the olive oil over the chicken. Roast the chicken for 30 minutes. Add the lemons and roast for 10 minutes, until the chicken is cooked through and the lemons are lightly browned. With tongs, squeeze the   lemons over the chicken and serve.