Roast a platter full of chicken thighs so that everyone gets a juicy, roasted piece of chicken. While roasting chicken, the most important things to note are the marinade and the technique to make the skin super crispy.
This recipe uses a spicy red pepper sauce and a unique blend of spices to marinate the chicken. Sumac and thyme add freshness of flavor, whereas cumin and fragrant garam masala add a spicy Indian touch. Roasting the thighs on a bed of thick cut vegetables ensures the perfectly blackened chicken with super crispy skin. Plus, you get to serve the roasted vegetables too!
For the roasted chicken thighs
Chicken thighs – 6 (with bones and skins still on)
Spicy red pepper sauce – 2 tbsp (ingredient list follows at the bottom)
Lemon – 2, divided
Cumin powder – 2 tsp
Cayenne powder – 2 tsp
Dried oregano – 2 tsp
Sumac – 2 tsp
Garam masala powder – 2 tsp
Salt – 1 tsp
Red onion – 1 large, cut into thick rounds
Potato – 1, cut into thick rounds
Carrot – 1, cut into thick strips
Olive oil – 1 tbsp
Fresh thyme – a few sprigs
Garlic – 5-6 cloves, crushed
For the spicy red pepper sauce
Olive oil – 2 tbsp
Cumin seeds – ½ tsp
Red bell pepper – 1 large, seeded and roughly diced
Garlic – 2 cloves, crushed
Red chili powder – 2 tsp
Cilantro leaves – ½ cup
Lemon juice – 2 tbsp
Salt – ½ tsp (or to taste)
1. Make the spicy red pepper sauce first. Heat oil in a large skillet. Add cumin seeds and allow them to crackle. Now add the garlic and red pepper and saute for a minute. Add red chili powder and cilantro and saute for another minute. Remove from heat and cool slightly.
2. Blend this in a blender along with salt and lemon juice. Reserve the leftover sauce to be served as a spicy sauce along with the roasted chicken.
3. Pre-heat the oven to 400 deg.F. If you are using a metal baking pan, line with foil or parchment paper and set aside.
4. Pat the chicken thighs dry with a paper towel. Rub 2 tbsp of red pepper sauce generously all over them. Squeeze the juice of a lemon over the chicken.
5. Mix the dry spice rub ingredients together in a small bowl (cumin, cayenne, oregano, sumac, garam masala and salt). Rub this spice mix all over the chicken and even under the skin.
6. Toss the vegetables with olive oil and a generous pinch of salt. Arrange them in a single layer on the baking pan. Arrange the chicken thighs on top, skin side down. Tuck in the sprigs of fresh thyme and garlic in between the pieces of chicken. Slice the other lemon and place them in between the chicken pieces as well.
7. Bake in the oven for 30 minutes. Take it out and flip the chicken thighs over so the skin side is up now. This will ensure the skin gets nicely browned and crispy. Bake for another 30 minutes or till the chicken juices run clear when poked with a knife.
8. Rest the chicken for 5-10 minutes. Transfer chicken and vegetable to a serving platter. Serve with the leftover spicy red pepper sauce and any other sides of choice.
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