Cumin Chicken
Infused with warm, earthy spices, this cumin chicken recipe is a flavorful twist on a classic weeknight favorite. Bone-in, skin-on chicken thighs are generously coated in a bold blend of ground cumin, smoked paprika, garlic, and onion powders, then seared to golden perfection before being roasted to juicy tenderness in the oven. A drizzle of fresh lemon juice adds a bright pop of acidity, while a sprinkle of chopped cilantro gives it a fresh and zesty finish. Ready in just 35 minutes, this easy recipe combines smoky, citrusy, and savory notes in every bite. Perfect for busy nights or casual gatherings, serve this dish with lemon wedges for an extra burst of flavor. The skillet-to-oven method ensures crispy skin and succulent chicken every time.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika (smoked or regular)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine the ground cumin, paprika, garlic powder, onion powder, salt, and black pepper to create a spice rub.
Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
Drizzle the olive oil and lemon juice over the chicken thighs, then sprinkle the spice rub evenly over the chicken. Use your hands to rub the mixture into the chicken thoroughly, ensuring the thighs are well coated on all sides.
Heat a large, oven-safe skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet and cook for 5 minutes, or until the skin is golden and crispy. Flip the chicken over and cook for an additional 2 minutes.
Transfer the skillet to the preheated oven and roast for 18–20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh cilantro and serve with lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.8 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2034 mg | 43% | |
*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.
