This is an easy to make family favorite in the sturdy cast iron pan. You can use my dry rub mix below, or adapt to whatever seasonings are in your pantry. I recommend to start off with double the amount of paprika to cumin, coriander, and salt.
I normally serve the thighs with a side of cornbread (+ honey-cinnamon butter) and steamed cauliflower or coleslaw. The thighs also pair well with a herbed yogurt dip or pesto. Enjoy!
Serves 4
INGREDIENTS
- chicken thighs: 8 bone-in, skin on
- rapeseed/canola oil or other neutral high-heat oil
- parchment paper to fit baking tray
Dry Rub:
2 Tablespoons of:
- smoked Spanish or Hungarian paprika (sweet, not spicy)
1 Tablespoon of each:
- ground cumin
- ground coriander
- table salt
- light brown sugar (UK: muscovado)
1 teaspoon of each:
- Old Bay seasoning (or celery salt)
- garlic powder
- onion powder
- fresh ground black pepper
.5 teaspoon of:
- red chili flakes
STEPS
- Combine the dry rub ingredients together. You can also scale up this mixture and keep in an airtight container for later use.
- Rub each thigh all over with the dry rub. Ideally refrigerate for minimum 4 hours or overnight, but the thighs can also be cooked immediately.
- Heat an oven to 200C/400 F along with a sheet pan.
- Bake the chicken. Add a sheet of parchment paper to the sheet pan and bake the chicken thighs, skin side down for about 15 minutes or until the skin is well browned. Flip the chicken over to skin side up and add the pan the oven. Cook for about 10-15 minutes or until internal temperature reaches 165 F/75 C.