Catalan-Inspired Roast Chicken

A delcious recipe inspired by an old recipe book

Serves 4
Catalan Roast Chicken


8 Chicken Thighs, Bone in, Skin on

2 Tsp Ground Cumin

2 Tsp Paprika

2 Tsp. Oregano

4 Tsp Runny Honey

60ml Olive Oil

Juice of 1 Lemon

2 Tsp Salt

2 Tsp Black Pepper


  1. Preheat the oven to 190C for a fan-assisted oven.
  2. Mix the cumin, paprika, oregano, honey, olive oil and lemon in small a bowl.
  3. In a larger bowl, add the chicken and pour over the marinade and mix well. Cover and refrigerate for at least 30 minutes before cooking.
  4. Remove the chicken from the fridge and season with salt and pepper. In a roasting tray, lay the chicken skin side up, leaving enough room between the pieces for the air to circulate.
  5. Roast the chicken for 40-45 minutes until the skin crisps and browns and the internal temperature reaches 75oc.
  6. Leave the chicken to rest for 5 minutes, then serve.

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