Chicken with Seven Spices
Infused with bold Middle Eastern-inspired flavors, this Chicken with Seven Spices recipe is a true celebration of aromatic spices and succulent comfort. Bone-in, skin-on chicken thighs are generously coated in a vibrant homemade spice blend featuring paprika, cumin, coriander, turmeric, cinnamon, and a hint of cayenne for a slight kick. First seared to golden perfection, the chicken is then oven-roasted until irresistibly tender, creating a crispy exterior while locking in juicy, seasoned goodness. Finished with a sprinkle of fresh parsley and a squeeze of lemon for a zesty, herbaceous flourish, this dish is perfect served alongside rice, flatbreads, or fresh greens. Ready in just 45 minutes, this easy yet elegant recipe combines rich flavors and fragrant aromas, making it a standout choice for weeknight dinners or family gatherings.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Fresh parsley (chopped)
- 1 whole Lemon (cut into wedges)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine paprika, cumin, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper to create the seven-spice mix.
Pat the chicken thighs dry with paper towels, then rub them generously with 2 tablespoons of olive oil.
Rub the seven-spice mix evenly over both sides of the chicken thighs.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken thighs, skin side down, for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 2 minutes.
Add the minced garlic to the skillet, stirring briefly to avoid burning.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with fresh parsley and serve with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 558 mg | 24% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 301 mg | 6% | |
*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.
