Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C (400°F) and pat dry 1.5 kg of bone-in, skin-on chicken thighs.

2. 2

   In a large bowl, combine 1 cup of orange juice, 1 tablespoon of orange zest, 2 tablespoons of olive oil, 1 teaspoon of ground cardamom, 1 teaspoon of smoked paprika, 0.5 teaspoon of ground cumin, 4 cloves of minced garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to create the marinade.

3. 3

   Add the pat-dried chicken thighs to the bowl with the marinade, ensuring all chicken pieces are well coated, then let them marinate for at least 30 minutes in the refrigerator, or up to 4 hours for deeper flavor.

4. 4

   Arrange the marinated chicken thighs and 1 medium thinly sliced red onion in a single layer on a large baking sheet, ensuring not to overcrowd the pan.

5. 5

   Roast the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 74°C (165°F) and the skin is golden and crispy, basting with pan juices halfway through.

6. 6

   Remove the chicken from the oven and let it rest for 5 minutes before serving, then garnish with 0.25 cup of fresh chopped cilantro.