This is a very simple recipe for chicken thighs, but it yields delicious results. At least four hours before starting to cook, marinate the thighs in oil, garlic, coriander and cumin seeds, lemon zest, salt and pepper. When you are ready to cook, sear the thighs, skin side down, in a cast iron skillet, turn them, and finish roasting in the oven. Indian potatoes, peas and cauliflower are an excellent accompaniment.

Avoiding Additives and Preservatives

Make sure the spices do not contain colour and always used freshly squeezed lemon juice, as the concentrates are bitter and contain sodium benzoate.

Marinate the chicken for at least four hours

Sear the thighs skin side down

Turn the thighs and then roast until cooked through

Spiced chicken thighs


¼ cup (60 ml) olive oil

5 garlic cloves, smashed

1½ tablespoons (25 ml) coriander seeds

1 tablespoon (15 ml) cumin seeds

1 teaspoon (5 ml) grated lemon zest

Kosher salt

Freshly ground pepper

1 tablespoon (15 ml) lemon juice

Eight 6-ounce (170 g) bone-in chicken thighs with skin


In a large bowl, whisk the olive oil with the garlic, coriander and cumin seeds, lemon zest, 1½ teaspoons (7 ml) of salt and ¾ teaspoon (3 ml) of pepper. Add the chicken and turn to coat, then cover and refrigerate for 4 hours or overnight.

Preheat the oven to 450° F (220° C). Heat a cast-iron skillet. Turn the chicken in the marinade and scrape off any solids; add to the skillet skin side down. Cook over moderately high heat until the skin is golden brown. Turn the chicken; transfer to the oven and roast for 15 minutes, until the juices run clear. Remove from the oven and drizzle with the lemon juice.

From Food and Wine