Jane Street Chicken
Elevate your weeknight dinner game with Jane Street Chicken, a crowd-pleasing dish that’s packed with bold flavors and easy enough for any home cook to master. This recipe features juicy, bone-in, skin-on chicken thighs seared to golden perfection and baked in a rich, aromatic sauce infused with garlic, smoked paprika, lemon juice, and a touch of honey for balance. The addition of cumin and cayenne pepper brings a warm, smoky heat, while fresh parsley provides a bright, herbaceous finish. Best of all, this one-pan meal is oven-ready in just 15 minutes and pairs beautifully with rice, roasted vegetables, or a crisp salad, making it a versatile centerpiece for any dinner table. Perfect for anyone searching for a flavorful, oven-baked chicken recipe that combines ease and elegance!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels. This helps achieve crispy skin during cooking.
Season the chicken evenly with kosher salt and black pepper on both sides.
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the pan.
Place the chicken thighs skin-side down in the pan and sear for 4-5 minutes, until the skin is golden and crispy. Flip the thighs and cook for another 2-3 minutes on the other side. Transfer the chicken to a plate and set aside.
In the same skillet, lower the heat slightly and add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1 minute, or until fragrant.
Stir in the lemon juice, honey, smoked paprika, ground cumin, and cayenne pepper. Cook for another 1-2 minutes, allowing the spices to bloom.
Pour in the chicken broth and use a wooden spoon to scrape up any brown bits on the bottom of the skillet. Bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken to coat.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once done, carefully remove the skillet from the oven. Let the chicken rest for 5 minutes to allow the juices to redistribute.
Garnish with chopped fresh parsley before serving. Serve hot with your choice of sides, such as rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 4.8 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 403 mg | 9% | |
*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.
