Recipe: Beer-Roasted Chicken Thighs with a Spice Rub

BEER-ROASTED CHICKEN THIGHS

"Beer-Roasted Chicken Thighs use a rich, dark lager beer to flavor bone-in, skin-on chicken thighs. Serve the roasted chicken and vegetables over rice or with baked potatoes to absorb the juices."

1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/8 tsp ground cloves
1 1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 pounds chicken thighs, bone-in and skin-on
1 tbsp olive oil
1 large red onion, cut into 8 wedges
4 carrots, peeled and cut into thirds
3 cloves garlic, peeled and halved
1 (12 oz) bottle dark beer
3 tbsp chopped Italian flat-leaf parsley

Preheat oven to 375 degrees F.

In small bowl, combine cumin, cinnamon, coriander, cloves, salt and pepper. Rub spice mixture all over chicken thighs.

Coat bottom of small roasting pan with olive oil. Place thighs skin-side-down in the coated pan. Surround with onions, carrots and garlic. Place in oven and roast 25 minutes.

Turn thighs to skin side up. Pour beer over and around chicken, return to oven and continue to roast for another 35 minutes, or until chicken and carrots are cooked through.

Remove pan from oven, place chicken and vegetables on serving platter and sprinkle with parsley before serving.

Makes 4 servings
Source: National Chicken Council