I highly recommend that you make time this weekend, to take a look at your spice rack and check which ones are about to expire.
For this chicken recipe we really rely on a handful of spices to make the dish shine, you have to make sure your spices still pack a punch and aren’t dull or expired!
INGREDIENTS:
1 tsp Dried oregano
1 tsp Paprika, i used smoked paprika for a smoky taste
1 tsp Garlic powder
1/2 tsp Ground coriander
1 tsp Cumin
Salt and black pepper
Chicken thighs with skin
Olive oil
METHOD:
Preheat oven to 210°C. Line a baking sheet with aluminum foil and top it with aluminum foil. Then, place a cooling rack on top of the prepared baking tray. Set aside.
In a small bowl add dried oregano, paprika, garlic powder, coriander, cumin, salt and black pepper. Mix well. Set aside.
Prepare the Chicken to Bake
Place the chicken on a cutting board. Then, pat them dry with paper towels to draw out moisture.
In a large bowl, place the chicken, and drizzle olive oil all over it.
Sprinkle the spices on the chicken and use your hands or tongs to spread the spices onto the chicken. set aside and let marinade for 30 minutes before cooking.
Place the chicken in a single layer on the prepared baking tray.
Bake for about 30-40 minutes or until cooked through.
Remove the chicken from the oven and let the chicken rest for 5 minutes before serving.
