Sheet Pan Indian-Spiced Chicken

This one-pan wonder has some interesting spices such as nigella seeds. I bought 2 tsp at Colonel De’s, to try them out. Nigella seeds don’t have much odor when you first smell them, but once cooked or crunched, they smell like herbs, especially oregano. I also tasted toasted oniony flavors. Besides looking really cool, you can add them to soups, salads, and sauces, right before serving. Barb L.

Serves: 6


1 red onion, sliced

5 limes, 2 zested, then squeezed along with the other limes for juice

3¼ pounds Yukon Gold potatoes, peeled or not, and chopped into 1-inch pieces

2 tsp cumin seeds, or 1 tsp ground cumin

2 tsp fennel seeds, or 1 tsp ground fennel

2 tsp yellow mustard seeds, or 1 tsp dried and ground mustard

2 tsp nigella seeds, if available

½ tsp ground turmeric

4 garlic cloves, peeled and minced

3 tsp kosher salt, divided

12 skin-on, bone-in chicken thighs

2 Tbsp Flying Olive Cilantro and Roasted Onion, Garlic, or Lemon Extra Virgin Olive Oil, plus a little more for oiling the sheet pan

Chopped cilantro, for serving


Preheat the oven to 425°. Place the rimmed baking sheet, covered in aluminum foil, in the oven and let it preheat.

To create the pickled onions, place the onion slices in a small bowl and squeeze the juice of 3 limes over them. Toss and set aside.

Carefully remove the sheet pan from the oven and brush lightly with the Flying Olive EVOO of Choice. Place the potatoes on the HOT baking sheet and toss with the cumin seeds, fennel seeds, yellow mustard seeds, nigella seeds, ground turmeric, the zest and juice of 2 limes, garlic, and 2 tsp of salt.

Add ¼ cup cold water and the chicken thighs to the baking sheet. Toss everything together and then turn the chicken skin side up on top of the potatoes. Drizzle the chicken skin with the EVOO of Choice. Season with the remaining 1 tsp salt.

Roast until the potatoes are tender and the chicken is cooked through. The skin will be golden brown and crispy. An instant read thermometer should read 165 degrees F. This will take anywhere between 30 minutes and 1 hour, depending on the size of the chicken thighs. Temp them after 30 minutes and take them out of the oven or continue cooking until they reach 165 degrees.

Serve the chicken topped with chopped cilantro and the pickled red onions.165.

Inspired by a recipe by Jonathan Lovekin/At My Table, PureWow Editors. He was inspired by

Nigella Lawson’s recipe from her cookbook At My Table: A Celebration of Home Cooking

Submitted by Barb L.