So it’s Fall and a great time to turn on the oven and cook a meal there. Warmth and wonderful aromas, both.
When you want something other than a whole roast chicken, and want to amp up the flavor, choose chicken thighs and go strong on spices, including cumin, paprika, cayenne, thyme and perhaps za’atar and/or sumac.
Here’s a guide on how to proceed:
Marinate chicken thighs in Greek yogurt — or buttermilk — to which you have added juice of 1/2 lemon, 1 t turmeric, S&P and cayenne. Leave out for 1/2 hour or refrigerate overnight. Bring to room temp before cooking, or at least 1/2 hour.
Preheat oven to 425 degrees.
Put chicken thighs into roasting pan skin side up, wiping off some of the marinade, if desired. Sprinkle with paprika and cayenne (or picante paprika) and roast for 45 minutes or so, turning after half an hour or more; baste occasionally if desired.
Prepare potatoes by scrubbing, cutting into large chunks, drizzling and rubbing with olive oil, S&P. Put into a metal baking dish with a few garlic cloves, peeled, and sprigs of thyme, or rub dried thyme with your fingers, sprinkling into potato baking dish. Put potatoes with one cut side down. Add a splash of water, cover with aluminum foil, and bake for 20 minutes. After 20 minutes, remove cover, and if you like, turn potatoes with tongs to place down on another cut surface. Continue roasting for another 20 minutes. Then remove and let sit. Serve warm or room temp.
Roasted vegetables: Cut up fennel and red onion into large-ish chunks and place in roasting pan with oil, S&P, fennel seeds, cumin, then pitted olives at end. Maybe add sumac, or use za’atar instead of all other spices. Roast uncovered for about 35-40 minutes, turning occasionally especially near end of time. Add olives about 5 minutes before removing from oven.
Here’s where I got this from — can add chick peas to pan.