Ingredients

1.5 kg bone-in, skin-on chicken thighs and drumsticks

4 large cloves garlic (minced)

80 ml fresh lemon juice (from about 2 large lemons)

60 ml extra virgin olive oil

2 tsp ground cumin

2 tsp sweet paprika

1 tsp ground coriander

0.5 tsp ground cinnamon

0.5 tsp freshly ground black pepper

1 tsp sea salt (plus more to taste)

1 large onion (thinly sliced)

1 lemon (cut into wedges, for serving)

1 small handful fresh flat-leaf parsley (chopped, for garnish)

Instructions

Step 1: In a large mixing bowl, whisk together the minced garlic, fresh lemon juice, olive oil, cumin, paprika, coriander, cinnamon, black pepper, and salt.

Step 2: Pat the chicken pieces completely dry with paper towels. Add the chicken to the bowl with the marinade and use your hands to massage it into every nook and cranny, making sure each piece is thoroughly coated.

Step 3: Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours, and up to 8 hours (or overnight).

Step 4: When you’re ready to cook, preheat your oven to 220°C (425°F). Scatter the thinly sliced onion across the bottom of a baking dish. Arrange the marinated chicken pieces on top of the onions, skin-side up, making sure they aren’t crowded.

Step 5: Pour any remaining marinade from the bowl over the chicken. Roast in the preheated oven for 35-40 minutes. You’ll know it’s done when the skin is golden brown and crispy, and the internal temperature of the thickest part of the chicken reaches 75°C (165°F).

Step 6: Once out of the oven, let the chicken rest for about 5-10 minutes. Garnish with the fresh chopped parsley and serve with lemon wedges for an extra squeeze of bright, zesty flavor right at the table.

Tips & Variations

For extra crispy skin, broil the chicken for the last 2-3 minutes of cooking, watching carefully to avoid burning.

You can substitute bone-in thighs with chicken breasts, but adjust cooking time to avoid drying out.

Add a pinch of cayenne pepper to the marinade for a spicy kick.

Serve with warm pita bread or a simple side salad for a complete meal.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts can be used, but reduce the cooking time since boneless pieces cook faster and can dry out if overcooked.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer; the internal temperature should reach 75°C (165°F). The juices should run clear when pierced, and the skin should be golden and crispy.