Berbere-Spiced Roasted Chicken with Ethiopian-Inspired Sauce

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy oven-roasted chicken thighs coated in fiery berbere spice blend, served with a tangy Ethiopian-inspired tomato and onion sauce. This Ethiopian-inspired chicken recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, berbere spice mix, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Ethiopian cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
3 tbsp berbere spice mix
3 tbsp olive oil
1 1/2 tsp salt
1 tsp black pepper
1 large yellow onion, thinly sliced
3 garlic cloves, minced
2 tbsp tomato paste
1 cup water
2 tbsp lemon juice

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp berbere spice mix, 1 1/2 tsp salt, 1 tsp black pepper, and 3 tbsp olive oil to form a paste.
Step 2: Rub the 6 bone-in, skin-on chicken thighs evenly with the berbere paste, coating all sides. Place on a rimmed baking sheet skin-side up.
Step 3: Roast chicken for 35-40 minutes until skin is crisp and internal temperature reaches 165°F.
Step 4: While chicken roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 large thinly sliced yellow onion and sauté for 8-10 minutes until caramelized.
Step 5: Stir in 3 minced garlic cloves and cook 1 minute until fragrant. Add 2 tbsp tomato paste and cook 2 minutes, stirring constantly.
Step 6: Pour in 1 cup water, scraping any browned bits from the pan, and simmer for 5 minutes until sauce thickens slightly. Stir in 2 tbsp lemon juice.
Step 7: Serve the roasted chicken thighs topped with the spiced tomato-onion sauce alongside injera or rice.