Cumin Baked Chicken
Submitted by Carlaeastman
Cumin-rubbed chicken baked with olives and lemon creates an aromatic one-pan dinner with Mediterranean flair perfect for busy weeknights or meal prep.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minThe smell of cumin, paprika, and garlic salt rubbed under chicken skin will make your kitchen smell like a Middle Eastern spice market.
Scatter briny green olives and bright lemon over the top, drizzle with olive oil, and let the oven do its thing.
What emerges is juicy chicken with crispy, spice-crusted skin and pan juices begging for crusty bread.
Pro Tips
- Rub most of the spice blend under the skin where it can flavor the meat directly
- Use unpitted Mediterranean olives for authentic flavor
- Arrange chicken pieces snugly in the baking dish so they stay moist
- Baste with pan juices halfway through for extra-crispy skin
- Make ahead by rubbing spices on chicken and refrigerating up to 24 hours
Variations
- Add quartered potatoes to the pan for a complete one-dish meal
- Swap chicken for bone-in thighs if you prefer dark meat
- Use preserved lemons instead of fresh for North African authenticity
Ingredients
Directions
Combine first 5 ingredients and set aside.
Place chicken snugly in shallow baking dish .
Rub ¾ of spices under skin, and rub remainder over top.
(Can refrigerate at this point for up to 24 hours.)
Squeeze lemon juice over chicken, scatter olives over chicken and drizzle with oil.
Bake uncovered at 400℉ (200℃) for 50 to 60 minutes.
Baste with pan juices occasionally.
Serve with sliced lemons.
Makes 4 servings.
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