Roasted Kilimanjaro-Inspired Spiced Chicken Thighs

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

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 chicken thighs roasted with a blend of Tanzanian spices inspired by the flavors surrounding Mount Kilimanjaro. This African-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 10 min Cook: 40 min Serves 4 African cuisine 320 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp paprika
1/2 tsp ground cinnamon
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat oven to 425°F (220°C). In a small bowl, combine 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp paprika, 1/2 tsp ground cinnamon, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Rub 3 tbsp olive oil and 2 tbsp fresh lemon juice over 6 bone-in chicken thighs. Then coat evenly with the spice mixture.
Step 3: Arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper and roast in the preheated oven for 35-40 minutes, until skin is crispy and the internal temperature reaches 165°F (74°C).
Step 4: Remove from oven and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.