The perfect recipe for blackened spiced roasted chicken thighs with perfectly crisp skin. The secret marinade and spice rub make this the most fragrant and flavorful chicken you will ever make.
You will need:
For the roasted chicken thighs
Chicken thighs - 6 (with bones and skins still on)
Spicy red pepper sauce - 2 tbsp (recipe 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)
How to:
Roasted chicken thighs: 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.
Pat the chicken thighs dry with a paper towel. Rub the red pepper sauce generously all over them. Squeeze the juice of a lemon over the chicken.
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.
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.
Roast 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.
Rest the chicken for 5-10 minutes. Transfer chicken and vegetable to a serving platter. Serve with the spicy red pepper sauce and any other sides of choice.
Spicy red pepper sauce: 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.
Blend this in a blender along with salt and lemon juice. This makes an excellent marinade for meats and can also be served as a spicy sauce or dip.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2015/11/28/blackened-spiced-roasted-chicken-our-indo-american-thanksgiving/