Cinnamon-Spiced Lemon Chicken

By SkipT

Once again, chicken proves its versatility with this zesty Asian-inspired entrée.

Cinnamon-Spiced Lemon Chicken
  • 8 large bone-in chicken thighs with skin

  • Sea salt and freshly ground black pepper

  • 1 tsp ground cinnamon

  • 1 tsp ground cumin

  • 1 tsp sweet or hot paprika

  • 1/4 cup freshly squeezed lemon juice

  • 2 Tbsp extra-virgin olive oil

  • 2 Tbsp unsalted butter, cut into small pieces

  1. Preheat the oven to 400 F (200 C).

  2. With a sharp knife, slash the thighs once or twice on each side. Place in a large bowl and season liberally with salt and pepper.

  3. In a small bowl, mix the cinnamon, cumin, paprika, lemon juice, and oil. Add to the chicken and toss to coat.

  4. Place the thighs in a single layer in a baking dish. Dot with the butter. Bake for 30 minutes, basting occasionally with the butter.

  5. Turn on the broiler. Broil 4 to 6 inches (10 to 15 cm) from the heat until golden brown. Serve with the pan juices.

Nutritional Facts

Per serving.
2.3 g
0.6 g
31.3 g
32.3 g

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