Spice-Rubbed Roasted Chicken Thighs With Lemons

Makes: 8 servings
Serving Size: 4 oz chicken
Calories: 180
Preparation Time: 15 minutes
Cooking Time: 40 minutes


1/4 cup fennel seeds
1 Tbsp. coriander seeds
1 tsp. black peppercorns
1 tsp. ancho chili powder
1 tsp. ground cinnamon
1/2 tsp. kosher salt

2 lbs. boneless, skinless chicken thighs
2 Tbsp. olive oil
2 lemons, quartered


1. 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.

2. 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.

Note: An attractive red rub with spicy and sweet notes (including chili powder and cinnamon) adds a layer of flavor to affordable chicken thighs.


Source: Recipe by Robyn Webb