Roasted Chicken and Potatoes with Hummus Chick's new Marrekech Spice Blend

January 13, 2017

Preparation

We used the new Marrakech Spice Blend from Hummus Chick on this chicken. We rubbed the chicken with the spice, baked, then drizzled with honey 10 minutes before it was done. 

1. Preheat oven to 375F. Trim fat from chicken, and place thighs or quarters in a 11 x 7" pan. Surround with potatoes. Rub spice blend all over chicken. Bake for 40 minutes, drizzle chicken with honey, return to oven for 15 more minutes. 

 

Related Stories & Recipes

World Class Kitchen

Mesa Komal’s shared kitchen space houses a slew of international cooks preparing home-spun dishes for Music City. A brightly colored mosaic mural rises up above Nolensville Pike to Casa Azafran, ...

Hot Spiced Apple Chai Cider

Many winter's ago, I discovered hot spiced cider and, after perfecting my version, spent many winter nights snug with a warm mug. With a gallon of inexpensive White House cider in the fridge, I decide...

Sunday Roast Chicken with Citrus

We love this bright chicken recipe from Nashville cook Teresa Blackburn. Serve pieces of chicken with some of the pan juices & roasted citrus, a crusty baguette for soppin’ and a simple arugula salad....

Ingredients

  • 15-20 small red potatoes, halved
  • 1 to 1 1/2 pounds skin-on chicken thighs or leg quarters
  • 2 tablespoons Marrekech Spice Blend (Hummus Chick)
  • salt and pepper
  • 1/3 cup local honey
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60