Spiced Roasted Chicken
Spiced Roasted Chicken
Ingredients
For the Chicken
- 4 chicken drumsticks, bone-in, skin-on
- 4 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
For the Spice Rub
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, (optional, for heat)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil for easier cleanup, and place a wire rack on top if you have one. This helps air circulate for crispier skin.
⏱️ 10 min•🌡️ 400
- 2
Pat the chicken drumsticks and thighs thoroughly dry with paper towels. This is a crucial step for achieving crispy skin. Place the dried chicken pieces in a large bowl.
⏱️ 5 min
- 3
In a small bowl, combine the smoked paprika, garlic powder, onion powder, ground cumin, ground coriander, dried oregano, cayenne pepper (if using), kosher salt, and freshly ground black pepper. Mix well to create your spice rub.
⏱️ 3 min
- 4
Drizzle the olive oil over the chicken pieces in the large bowl. Toss to ensure all surfaces are lightly coated. Then, sprinkle the prepared spice rub generously over the chicken, massaging it into the skin and flesh. Make sure every piece is well-coated.
⏱️ 7 min
- 5
Arrange the seasoned chicken pieces on the prepared wire rack (or directly on the lined baking sheet if not using a rack), ensuring they are in a single layer and not overcrowded. Leave some space between each piece for even cooking.
⏱️ 2 min
- 6
Roast the chicken in the preheated oven for 40 to 50 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The skin should be deeply browned and crispy.
⏱️ 45 min•🌡️ 400
- 7
Once cooked, remove the baking sheet from the oven. Let the chicken rest on the wire rack for 5 to 10 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
⏱️ 10 min
- 8
Garnish with chopped fresh parsley, if desired, and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spiced Roasted Chicken
Ingredients
For the Chicken
- 4 chicken drumsticks, bone-in, skin-on
- 4 chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
For the Spice Rub
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper, (optional, for heat)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
For Garnish
- 2 tablespoons fresh parsley, chopped, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil for easier cleanup, and place a wire rack on top if you have one. This helps air circulate for crispier skin.
⏱️ 10 min•🌡️ 400 - 2
Pat the chicken drumsticks and thighs thoroughly dry with paper towels. This is a crucial step for achieving crispy skin. Place the dried chicken pieces in a large bowl.
⏱️ 5 min - 3
In a small bowl, combine the smoked paprika, garlic powder, onion powder, ground cumin, ground coriander, dried oregano, cayenne pepper (if using), kosher salt, and freshly ground black pepper. Mix well to create your spice rub.
⏱️ 3 min - 4
Drizzle the olive oil over the chicken pieces in the large bowl. Toss to ensure all surfaces are lightly coated. Then, sprinkle the prepared spice rub generously over the chicken, massaging it into the skin and flesh. Make sure every piece is well-coated.
⏱️ 7 min - 5
Arrange the seasoned chicken pieces on the prepared wire rack (or directly on the lined baking sheet if not using a rack), ensuring they are in a single layer and not overcrowded. Leave some space between each piece for even cooking.
⏱️ 2 min - 6
Roast the chicken in the preheated oven for 40 to 50 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The skin should be deeply browned and crispy.
⏱️ 45 min•🌡️ 400 - 7
Once cooked, remove the baking sheet from the oven. Let the chicken rest on the wire rack for 5 to 10 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
⏱️ 10 min - 8
Garnish with chopped fresh parsley, if desired, and serve hot.
⏱️ 1 min