Spicy boneless chicken thighs & roasted veg

My husband and children do not like chicken breast much and so I buy more thighs and whole legs. I bought boneless thighs and find them very good .I use them with the skin and without. They make tasty bragoli (meat olives or rolls) cut into strips dipped in milk or egg then breaded and shallow fried or baked,marinated then grilled ,chicken kebabs or chicken satay . This recipe I first marinted them with a dry spice rub then baked them over a selection of vegetables. This can be served with rice,couscous or potatoes .


  • 6 boned chicken thighs
  • vegetables of your choice cut into chunks ,I used different coloured bell peppers,eggplant,carrots,sliced mushrooms,sliced onion and 4 large sliced garlic cloves.
  • for the spice rub mix 1 tablespoons cumin,1 teaspoon coriander,1 teaspoon all spice,1/4 teaspoon cayenne pepper,2 teaspoons salt.1 teaspoon pepper, 1 teaspoon curry .
  • 2 tablespoons soy sauce
  • 1 tablespoon honey


Wash and dry chicken then rub with 3/4 of the spice mix

Put the cut vegetables in an oven dish and sprinkle remaining spice mix drizzle about a tablespoon of oil and the soy sauce and mix in well I use my hands.

Place the chicken thighs skin side up on top and bake in 180C oven for about 15 minutes then take out and turn over the chicken pieces.

After about 10 minutes check turn over again skin side up and drizzle the honey over . Put back in the oven until its a lovely golden brown colour. 

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