Pat the chicken dry with paper towels. Mix the oil, garlic, oregano, paprika, cumin, turmeric, lemon juice, honey, salt and black pepper and rub the mixture into the chicken.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Marinate the chicken in the mixture 30 minutes at least, or up to a few hours in the fridge.
3
Preheat the oven to 200°C (390°F) and line a baking pan with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
4
Arrange the chicken in the pan in a single layer, with space between the pieces.
Baking pan
5
Bake uncovered 35–40 minutes, until the wings are browned and cooked through. Halfway through, turn the pieces.
⚙ BakingOvenBaking pan
💡In a single layer with space around each piece, the hot air surrounds it and the skin browns and crisps; crowded pieces steam in their own juices.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
6
Serve hot with roasted vegetables.
348calories
24 gprotein
6 gcarbs
25 gfat
● protein 28%● carbs 7%● fat 65%
Per serving (154 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
