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Spice-Rubbed Roasted Chicken Thighs With Lemons
15 min prep time
40 min cook time
8servings
Recipe by
Robyn Webb, MS, LN
Photo by
Terry Doran
How to Make Spice-Rubbed Roasted Chicken Thighs With Lemons
15 min prep time
40 min cook time
8servings
4 oz chicken
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Step-By-Step Instructions:
- 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.
- 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.
Nutrition facts
8 Servings
-
Serving Size
4 oz chicken
- Amount per serving Calories 180
-
Total Fat
10g
- Saturated Fat 2.2g
- Trans Fats 0g
- Cholesterol 105mg
- Sodium 190mg
-
Total Carbohydrate
3g
- Dietary Fiber 2g
- Total Sugars 1g
- Added Sugars 0g
- Protein 19g
- Potassium 290mg
- Phosphorous 185mg
Ingredients
lemon (quartered)
2
olive oil
2 tbsp
chicken thighs
2 lbs
salt
1/2 tsp
ground cinnamon
1 tsp
chili powder
1 tsp
black peppercorns
1 tsp
coriander seeds
1 tbsp
fennel seeds
1/4 cup
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