I make a big sheet tray of these spice-rubbed chicken thighs, eat one or two for dinner that night, then turn the rest into quesadillas, rice bowls, and leftovers throughout the week.
A note on the spice blend: The aim here is that you're making a Mason jar full of the stuff, then using it as you wish throughout the week. I like to keep the spice blend by my stove to sprinkle over everything: fried eggs, sliced cucumbers, chicken. Sprinkle it on the underside of bone-in, skin-on chicken thighs, place them on a sheet pan (skin-side up), then season the skins lightly with more rub before cooking off.
Account for about 1 to 2 tablespoons of the spice blend per 2 pounds of chicken thighs and you should be good. —Eric Kim
smoked paprika (you can use regular sweet paprika if you don't like the taste of smoked)
freshly cracked black pepper
celery seed, crushed in the palm of your hand
In This Recipe
Spoon all of the ingredients into a Mason jar and shake.
Sprinkle the Magic Spice Blend generously on the underside of bone-in, skin-on chicken thighs, place on a sheet pan skin-side up, then season the skins lightly with more rub. You can let this sit covered overnight in the fridge, or bake off right away.
Roast at 400° F for 30 minutes, or until cooked through.
Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at Saveur, Bon Appétit, and The New York Times and follow him on Twitter @ericjoonho. Born and raised in Georgia, Eric lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson.