How To make Cumin Baked Chicken

Garlic Herb Butter Roast Chicken

Packed with unbelievable flavours, crispy skin, and so juicy! FULL RECIPE HERE:

Juicy Baked Chicken Thighs | The Foodie Ninja

Ingredients:
Chicken thighs
Olive oil
2 tsp salt
2 tsp pepper
2 tsp rosemary
2 tsp thyme
2 tsp oregano
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp red pepper flakes

Juicy Baked Chicken Thighs By The Foodie Ninja

___________________________________________________________

Subscribe for more Recipes using this link:

___________________________________________________________

Facebook Page:
Instagram:
Tiktok:

___________________________________________________________

FLAVOR PACKED Roasted Chicken w/ Cumin Turmeric: One Pan Dinner!

Watch me make one of my favorite NYT recipes of all-time—with my tried and true tweaks! It’s a flavor-gasm one-pan dinner of spiced chicken with crispy skin, tender meat and so many layers of flavor

Besides the fact that everyone in my home loves this meal,
I like it for 5 key reasons
-It’s cheap
-It’s quick: actual cook time once in the oven is about 45 minutes BUT hands on time is less than 10 minutes!
-It LOOKS impressive (so if you’re having dinner guests, this is a good choice)
-It has layers of flava and textures
-It’s hard to mess up!

This is a NYT recipe--but I’ve made it enough that I can show you how to whip it up seamlessly AND with a few tips to improve based on my experience

Here’s what you need:
FOOD
2 cans garbanzo beans (chickpeas)
Bone-in chicken thighs
1 cup Whole milk yogurt
1 Red onion
1 bunch of cilantro
1 lemons (or bottled lemon juice)
Olive oil

SPICES
Cumin
Turmeric
Salt
Pepper

Supplies
3 bowls
Sheet pan

Step #1: Preheat your oven to 425 degrees

Step #2: Make the marinade:
1 cup of yogurt
1 tbsp #turmeric
2 tablespoons of lemon juice (or two big squeezes)
Couple tablespoons of water
Season the yogurt with sea salt and pepper. Season liberally. It’s a marinade so it needs to taste salty.
After washing and seasoning with salt and pepper, add the chicken to the marinade and move it around so it’s coated.
Cover and let sit for at least 30 minutes

PRO-TIP plastic shower caps are great for covering your mixing bowls in the kitchen!!

STEP #3
Slice the red onion into thin rings
Chop the cilantro

STEP #4
Drain the beans then dump into the bowl
Add teaspoon #cumin, teaspoon turmeric and HALF of the red onion slices Drizzle with olive oil then season well with salt and pepper, coat well then leave

STEP #5
Put other half of onions in a bowl
Squeeze lemon over it
Season with salt and pepper and leave

STEP #6
Put your large sheet pan in the oven to pre-heat

STEP #7
Scrape off excess yogurt from chicken and place in the center of your hot plan
Spread on the chickpea and onion mix around the chicken--keeping them near the meat and away from the pan edges

STEP #8
Put the pan in the oven on a high rack to roast and set your timer for 45 minutes.

Two tips to keep in mind:
Pop into oven occasionally to rotate pan and move beans around in the fat and juices AND
If you decided to use boneless meat-- cut down your cook time or you’ll overcook

STEP #9
Optional: add cherry tomatoes 20 minutes before cook is done

STEP #10
Remove from oven and scatter lemony options and cilantro
Serve with jasmine rice


STEP #9
Optional: add cherry tomatoes

STEP #10
Remove from oven and scatter lemony options and cilantro
Serve with jasmine rice

THE BEST BAKED CHICKEN YOU'LL EVER MAKE ! | JUICY & CRISPY | EASY RECIPE TUTORIAL

I know, I know. Everyone says that their baked chicken is the best. I want to think that about myself too, but guess what? I'm not kidding! LOL. We will let you make the decision on that after you give this one a try! This recipe paired with my mac and cheese or dressing?! ABSOLUTE PERFECTION!
#bakedchicken #smotheredchicken #chickenrecipes

_________________________________________________

AMAZON STORE:

* To purchase any items in my video, please use the links below. ( As an Amazon Associate I earn from qualifying purchases.)

TONGS SET:


_________________________________________________

MUSIC ATTRIBUTES:

Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle

Soundtrack: Sunny Morning
Artist: Bruno E.

__________________________________________________


*** FOLLOW ME ON SOCIAL MEDIA ***




__________________________________________________

DONATIONS:
Cashapp:

Paypal:

Amazon Wishlist:

__________________________________________________

FULL LIST OF INGREDIENTS:

Serves: 4 Prep Time: 5 Mins Cook Time: 55 Mins

- 2 Lbs Chicken Thighs (Cleaned and Patted Dry)
- 1 Tbsp Olive Oil
- Olive Oil Spray
- 1/2 to 1 Tsp Minced Garlic
- 1 Tsp Honey
- 1 Tbsp Lemon Juice
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tsp Black Pepper
- 1 Tbsp Lemon Pepper Seasoning
- 1 Tsp Dried Thyme
- 1 Tsp Dried Basil
- 1 Tsp Smoked Paprika
- 1 to 2 Tsp Seasoned Salt

Mediterranean Baked Drumsticks w/Cumin Rice Pilaf - An Entire Meal Ready in 1 hour!

A quick, easy, and economical meal. Crispy on the outside and juicy on the inside, these drumsticks are full of flavor.
Download my Brunch cookbook:

Buy a rice cooker from my Amazon Affiliate:

Print this recipe here:
Print the rice recipe:

For the chicken drumsticks:
INGREDIENTS
12-15 chicken drumsticks
1 onion, thinly sliced into rounds or half-moons
Salt and black pepper, to taste
The spices:
• 2 tablespoons dried oregano
• 2 and ½ teaspoons ground coriander
• 2 teaspoons sweet paprika
• 2 teaspoons ground cumin
• 2 teaspoons sumac
• ½ teaspoon crushed red pepper flakes, optional
The Marinade:
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 2-3 tablespoons Balsamic vinegar
• 2 tablespoons honey
• 7-8 garlic cloves, grated
INSTRUCTIONS:
Preheat the oven to 450°F, 230 °C.
Place the chicken drumsticks in a baking pan. Pat them dry with paper towels.
Combine all of the marinade ingredients in a bowl and whisk them together. Pour over the chicken and toss to coat on all sides.
Combine the spices and mix them together. Sprinkle them over the chicken and season both sides with salt and black pepper. Toss to coat.
Arrange the onion slices in between the chicken drumsticks.
Bake on the center rack for 45 minutes-1 hour. Keep an eye on it as ovens vary.
Take the pan out of the oven and baste the chicken drumsticks with the juices.
Return the pan to the oven and turn the broiler element on. Broil for about 5 minutes or until the skin is crispy. Keep a watchful eye on it so that it doesn’t burn.
Serve with salad, tzatziki, and cumin rice pilaf.
________________________________________________________________________________________
For the Cumin Rice:
INGREDIENTS

3 cups basmati rice
¼ cup olive oil
1 large onion, finely chopped
1 tablespoon cumin seeds
2 garlic cloves, grated or a teaspoon of granulated garlic
3 teaspoons salt
3 cups water/chicken broth
INSTRUCTIONS

Place the rice in a large bowl and rinse with cool water 4-5 times or until the water runs clear.
Cover with cool water and set aside to soak for 15 minutes.
Add the chopped onion to the bowl of a rice cooker along with the oil and a pinch of salt.
Turn the rice cooker on “Flash cook” and close the top. Cook until the onions are soft and golden. About 15 minutes. Intermittently turn the machine off and press “flash rice” about 2 times so that the higher cooking temperature is maintained.
Add the cumin seeds along with the garlic and warm through 20 seconds.
Drain the water from the rice and add it to the rice cooker.
Add 3 teaspoons of salt and 3 cups of water or broth.
Mix with a spatula.
Press the “rice” button and close the top.
Once it is ready the machine will beep. Fluff the rice and serve.

Fiery Cumin Grilled Chicken Recipe - Laura Vitale - Laura in the Kitchen Episode 929

To get this complete recipe with instructions and measurements, check out my website:

Instagram:

Official Facebook Page:

Laura's Style/Beauty Channel:

Twitter: @Lauraskitchen