Crispy Chicken Thighs and Potatoes with Baharat and Lemon

Crispy Chicken Thighs and Potatoes with Baharat and Lemon

We love the classic comfort dish of roast chicken thighs, especially because there are so many delicious iterations. 

In this recipe, a little planning ahead goes a long way to produce a dish bursting with flavor. The day before, prep and season the chicken thighs with Oaktown Spice Shop's Baharat blend and rest, uncovered, in the refrigerator overnight. This helps the chicken develop a crispy skin, which we promise will be worth the wait.

Baharat is Arabic for "spices," and this blend is the season-all of North Africa and the Middle East. It is a salt-free blend of warm, mild spices like paprika, cumin, allspice and cinnamon - perfect for savory roast chicken.

When serving, drizzle a little of the pan drippings over your meal or a squeeze of lemon juice and freshly chopped parsley, if desired.

Recipe and images by Bebe Black Carminito (@champagneandcookies)

Serves 4-6


6 bone-in chicken thighs
3 tablespoons olive oil, divided, plus extra to drizzle prior to roasting
3 1/2 teaspoons Oaktown Spice Shop Baharat, divided 
Salt and pepper
3/4 cup chicken broth
Juice of 1 lemon (reserve halves), plus extra to finish if desired
Parsley to garnish
1 pound well scrubbed and dried mini gold potatoes 


Prep chicken:

Line a quarter sheet pan with parchment paper and set aside. Rinse chicken thighs, pat dry and set aside. In a large bowl, mix 2 tablespoons olive oil and 2 1/2 teaspoons of Oaktown Spice Baharat. Add chicken thighs and coat them completely with the spice mixture. Place thighs on prepped sheet pan and season with salt and pepper. Store uncovered in refrigerator overnight.

Next day:

Preheat oven to 450 degrees. In a 9x13 baking dish, pour in chicken broth and the juice of 1 lemon, reserving the halves. Arrange thighs over the liquid mixture and drizzle with a little more olive oil. Roast for about 30 minutes. Meanwhile, prep the potatoes. In a large bowl toss potatoes with the remaining olive oil, Baharat and season with salt and pepper, cutting larger potatoes in half. When chicken has roasted 30-35 minutes, remove from oven and nudge the potatoes into the same pan with the chicken. Add reserved lemon halves to dish. Return to oven and roast for another 30 minutes, or until the chicken is cooked through and the potatoes are roasted.* Shake the pan a few times during the final half hour to ensure even cooking of potatoes. 

*If you feel your thighs are getting a bit dark, loosely cover with tin foil last 10 minutes of cooking.  

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