Chicken Thighs with Cinnamon and Lemon
Infuse your dinner routine with bold flavors and a touch of elegance with these Chicken Thighs with Cinnamon and Lemon. This recipe combines crispy, golden-brown chicken thighs with a fragrant blend of cinnamon, cumin, and paprika, creating a spice rub that’s both warm and aromatic. A zesty lemon-infused sauce, sweetened with a hint of honey, brings a bright and tangy balance to the dish, while the final roast in the oven ensures perfectly tender, juicy meat. This one-pan wonder is not only easy to prepare but also packs the kind of rich, comforting flavors that make it ideal for cozy family dinners or entertaining guests. Pair it with fluffy rice or roasted vegetables for a complete and memorable meal that’s ready in just 50 minutes. Perfect for those craving Mediterranean-inspired cuisine with a unique twist!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 cloves garlic cloves, minced
- 1 whole lemon, juiced and zested
- 1 cup chicken broth
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them with salt and black pepper on both sides.
In a small bowl, mix together the ground cinnamon, ground cumin, and paprika.
Rub the spice mixture evenly over the chicken thighs.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, and sear for 4-5 minutes until the skin is crisp and golden brown. Flip the chicken and sear the other side for 2-3 minutes.
Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant.
Stir in the lemon juice, lemon zest, chicken broth, and honey. Let the mixture simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with fresh parsley before serving, if desired. Serve hot with your favorite side dishes, such as rice or roasted vegetables.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.4 g | 170% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 19.7 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1873 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
