Pan-roasted spiced chicken thighs
The Story
Chicken doesn’t have to be boring, especially when you know how to coax out its rich flavors. And believe it or not, you don’t need super complicated techniques to do it. In fact, a straightforward cooking method like pan-roasting is perfect for bone-in, skin-on chicken thighs. The secret lies in the thighs. Since they work more, they not only stay juicier when cooked but also pack a punch of flavor thanks to their higher fat content.
Picture this: chicken thighs, skin crisped to perfection, bathed in a medley of aromatic spices. To achieve that coveted crunch, we start with a great technique: starting the thighs in a cold pan. This allows the fat beneath the skin to slowly render, paving the way for that irresistible crispiness. Then, a quick finish in the oven yields tender, flavorful results in just over half an hour—perfect for busy weeknights or leisurely weekends alike.
As for the spice blend, I've opted for cumin, mustard, and paprika, but the possibilities are endless. Feel free to experiment with your preferred flavors like fennel and caraway seeds, or your favorite spice blend like Garam Masala, Cajun seasoning, or even curry powder…the choice is yours.
I serve this pan-roasted chicken leg with a cucumber dill yogurt reminiscent of Tzatziki but with ranch vibes (that you can also serve as a dip!!!), but the beauty of this chicken is that it’s easily adaptable. So, your choice of sauce to pair it with is also limitless (i.e., romesco, chimichurri, mojo, avocado salsa, etc.). Just make sure to pick a sauce that compliments the spices you’ve used to season the chicken. OR, of course, go sauce-free!
Difficulty: 2 on a scale of 1-5
Active time to prepare: 15 minutes
Total time to prepare: 50-55 minutes (includes inactive oven and resting time)
Serves: 4
The Ingredients
4 bone-in chicken legs (thighs and drumsticks attached in one piece)
1 1/2 tsp./3 g salt
1 tsp./2 g cumin seeds
1 tsp./2 g mustard seeds
1 tsp./2 g coriander seeds
1 tsp./2 g Spanish paprika
1 tsp./2 g cracked black pepper
2 Tbsp./27 g olive oil
The Recipe
For the chicken:
Preheat the oven to 205° C/400° F.
If possible, ask your butcher to cut along the bone leaving it in the thigh, but butterfly open the meat completely exposing the bone.
*NOTE: You can easily do this yourself. First, cut along the drumstick and then along the thigh, making small cuts on either side of the bone, gradually opening the meat and exposing the bone.
Season on both sides with 1 and 1/2 tsp of salt and let sit for 30 minutes to 8 hours uncovered in the refrigerator.
In a mortar and pestle add the cumin, mustard, and coriander seeds and grind leaving the spices coarse. Add the paprika and cracked pepper and mix. Set aside.
Pat the chicken dry and place in a cold sauté pan over medium heat, skin side down. Cook for 12-15 minutes, rotating the pan halfway through.
*NOTE: Make sure you use an oven-safe sauté pan (i.e., that doesn’t have a handle made of plastic) to finish cooking the chicken in the oven. Alternatively, finish the whole cooking process on the stovetop.
After 8 minutes of cooking on the skin side, season the meat side of the chicken with half of the spices. Turn the chicken over and season the skin side. Continue cooking on the skin until you reach the 12-15 minute mark total and the skin is evenly golden and crisp.
Turn the chicken over in the pan. Place the pan in the middle rack of the oven. Roast for 10-12 minutes, or until the meat registers at 69° C/155° F.
*NOTE: If you don’t have an oven-proof sauté pan, over medium heat, cook the chicken on the meat side for 8 minutes. Lower the heat a smidge and flip every 3 minutes or so until the meat registers at the appropriate temperature.
Rest for 5-10 minutes before serving.
*NOTE: This chicken is really versatile, so it goes well with all types of side dishes and sauces. Try out my cucumber dill yogurt with ranch vibes as a sauce and/or my zucchini with garlic crispies as a side dish.
DO AHEAD: You can make the chicken 1 day in advance. Pop in the oven to re-crisp the skin.
LEFTOVERS: Cooked chicken will keep for 3 days in the refrigerator.
