This is my go-to weeknight recipe for roasted chicken. It’s from the Milk Street cooking magazine, Christopher Kimball’s venture after he let Cooks Illustrated. I like this recipe because it’s fast, foolproof, and very flavorful. While this recipe uses coriander and ginger, you can use any dried herbs and spices you need to get rid of.
Laura
- 3 tablespoons ground coriander
- 2 teaspoon ground ginger
- 1 1/4 teaspoons sugar
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 3 pounds bone-in, skin-on chicken thighs
Preheat oven to 450°F with oven rack in middle position.
In a small bowl combine coriander, ginger, sugar and salt & pepper. Place chicken thighs on a rimmed baking sheet and generously season both sides of chicken with spice mixture.
Roast chicken until thickest part reaches 175°F about 30-40 minutes.
Spencer Family Cookbook 