These baked, Mediterranean-inspired hen thighs are the BEST: smoky, satisfying, and SO fast and simple! Tender, crispy pores and skin hen is surrounded by roasted onions, olives, and (non-obligatory) dates. It’s the final word candy and savory social gathering and everybody’s invited!
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Tips on how to Make Crispy Mediterranean Baked Rooster Thighs
These Mediterranean-inspired hen thighs start with a FLAVOR-PACKED spice combo: cumin, coriander, cinnamon, smoked paprika, crimson pepper flakes, and sea salt. It’s equal components smoky, candy, spicy, salty, and simply SO good.
After rubbing the hen thighs with the spice mix, we sear them in a forged iron skillet to create a golden brown, crispy crust.
Sliced onions, dates, and kalamata olives then be part of the social gathering so as to add much more candy and salty taste. Every part bakes collectively till tender, caramelized, and able to end with a ultimate squeeze of lemon juice for brightness.
These Mediterranean baked hen thighs are the finest! They’re:
Smoky
Candy
Savory
Fast & straightforward
Tender on the within
& Crispy on the surface!
They’re wonderful with rice, quinoa, or potatoes for a easy meal. Or for extra veggies, pair with our Grain-Free Tabbouleh Salad (6 Substances), Mediterranean-Impressed Cucumber Chickpea Salad, or Chickpea Shawarma Salad.
Extra Mediterranean-Impressed Recipes
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Servings 4 (Servings)
- 4 (6-8 oz every) bone-in skin-on hen thighs (pasture-raised, natural when attainable)
- 1 tsp sea salt
- 1 tsp floor cumin
- 1 tsp floor coriander
- 1 tsp floor cinnamon
- 1 tsp smoked paprika
- 1 tsp crimson pepper flakes
- 1 tsp olive or avocado oil
- 1/2 small yellow onion, thinly sliced (1/2 small onion yields ~3/4 cup sliced)
- 1/3 cup pitted kalamata olives, halved
- 1/3 cup medjool dates, pitted and chopped (non-obligatory)
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Preheat oven to 375 levels F (190 C) and place a massive forged iron skillet (or different oven-safe skillet) on the stovetop.
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In a small bowl, mix the salt, cumin, coriander, cinnamon, smoked paprika, and crimson pepper flakes. Then season the hen thighs on either side with the seasoning combination. They need to be seasoned properly and evenly coated.
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Warmth the skillet over medium to medium-high warmth and add the olive or avocado oil. You need a very skinny layer of oil so the pores and skin will get crispy. As soon as the oil is sizzling, add the hen thighs and sear on both sides for about 3-4 minutes, or till a golden brown crust has shaped.
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Flip off the warmth and add the onion slices to the pan, putting the hen thighs pores and skin facet up and adjusting so a few of the onions are beneath them. Then add the olives and dates (non-obligatory) across the hen.
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Switch the skillet to the oven and bake for 10-Quarter-hour, or till the interior temperature is ~170 levels F (ensuring the thermometer doesn’t hit bone to get an correct studying).
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Take away from the oven and let relaxation within the pan for ~5 minutes earlier than serving. We wish to serve ours with a squeeze of lemon over roasted potatoes, rice, or quinoa. Additionally, baking the hen with the olive oil and onions makes a very scrumptious juicy sauce that may be served on the facet to pour over the hen!
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Greatest when contemporary, although leftovers will preserve lined within the fridge for as much as 3 days. Reheat within the oven or microwave till sizzling. Not freezer pleasant.
*Vitamin data is a tough estimate calculated with out non-obligatory elements.
Serving: 1 serving Energy: 300 Carbohydrates: 3.6 g Protein: 19.3 g Fats: 23 g Saturated Fats: 5.3 g Polyunsaturated Fats: 0.2 g Monounsaturated Fats: 0.9 g Trans Fats: 0 g Ldl cholesterol: 110 mg Sodium: 852 mg Potassium: 266 mg Fiber: 0.8 g Sugar: 0.6 g Vitamin A: 324 IU Vitamin C: 0.9 mg Calcium: 18 mg Iron: 1.2 mg
