Spice-Rubbed Roasted Chicken Thighs With Lemons
Summary
This recipe featured in:
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- Prep time
- 15 min
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- Cook time
- 40 min
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- Servings
- 8 Servings
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- Serving size
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4 oz chicken
Ingredients
Ingredients
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coriander seeds
- 1 tbsp
- 1 tbsp
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black peppercorns
- 1 tsp
- 1 tsp
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chili powder
- 1 tsp
- 1 tsp
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ground cinnamon
- 1 tsp
- 1 tsp
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salt
- 1/2 tsp
- 1/2 tsp
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chicken thighs
- 2 lbs
- 907 g
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olive oil
- 2 tbsp
- 2 tbsp
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lemon (quartered)
- 2
- 2
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fennel seeds
- 1/4 cup
- 1/4 cup
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Directions
Directions
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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.
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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.