Roasted Chicken
Everyone needs a go-to roasted chicken recipe, and as simple as this one is, it never disappoints. Bone-in chicken thighs are seasoned with a homemade spice blend made of za’atar, paprika, salt, pepper and smoked paprika. The chicken bakes beautifully in the oven, leaving your with tender meat and a crisp skin.
I love to bake this with lemon slices and pour all of those delicious juices from the pan over the chicken when serving. Serve it over fluffy rice, couscous or with a side of roasted vegetables for an easy and healthy weeknight dinner.
Make it a meal
Here are a few simple sides to serve with your roasted chicken-
- Herb Rice and Chickpeas
- Harissa Date Roasted Cauliflower
- Orange Zested Rice
- Pearl Couscous with Roasted Vegetables & Chickpeas
What you’ll need to make this recipe
This dish takes only 15 minutes of prep time. Here’s what you’ll need for this recipe-
Bone-in, skin-on chicken thighs– this recipe can be made with thighs or drumsticks, or a combination of both
Spice blend– za’atar, paprika, smoked paprika, salt & pepper
Olive oil
- Preheat the oven to 400 F
- Place the chicken onto a sheet pan or baking dish. Pour the olive oil onto the chicken and rub with the spices. Scatter a few lemon slices between the chicken
- Bake for 25 minutes on the middle rack, then 15 minutes on the top rack. Broil for 2-3 minutes at the end to crisp
- Serve with all of the juices poured on top
I served the chicken over turmeric rice. I prepared rice as I normally would, but added in 1 tsp of turmeric when boiling the rice.
The lemon slices in the pan are completely optional, but add an elevated touch. You can add a combination of lemon and orange slices if making this for a crown. It’s truly the perfect chicken recipe to serve your family on weeknights, shabbats or holidays.
I can’t wait for you guys to try it!
Other chicken recipes you’ll love:
Balsamic Chicken
One-pan Chicken and Quinoa
Honey Za’atar Chicken with Fennel
Roasted Chicken
Ingredients
- 6 bone-in chicken thighs
- 1/4 cup olive oil
- 1 lemon sliced
- 1 tbsp za’atar spice
- 1 tbsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
Directions
- Preheat the oven to 415 F
- Place the chicken thighs on a sheet-pan or in a baking dish. Lightly salt the chicken.
- In a small bowl, combine the spices and the olive oil to create a marinade, mix well. Pour the mixture onto each piece of chicken, flipping it over into the marinade to coat it well
- Place lemon slices throughout the pan between the chicken pieces.
- Bake for 25 minutes on the middle rack, then another 15 minutes on the top rack. You can set it under the broiler for two minutes at the end to brown.
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