Pan-Roasted, Shwarma-Spiced Chicken Thighs - Whole30, Paleo
Ingredients
- 6 bone-in skin-on chicken thighs
- 2-3 tbsp Shwarma Spice
- 1 tbsp Extra Virgin olive oil or avocado oil
Instructions
- Preheat oven to 375F.
- Pat chicken dry and season both sides with shwarma spice (recipe here)
- Preheat a stainless-steel or cast-iron skillet over medium-high heat for at least 5 minutes. Add oil and let heat 60 seconds. Carefully lay chicken in hot oil skin-side down and cook 5-6 minutes or until golden brown.
- Flip chicken and transfer to oven. Cook 10-12 minutes or until internal temperature of chicken registers 165F on a digital meat thermometer.
- Serve with chopped salad, tahini and harissa.