Ingredients: 1 tablespoon cumin seed 1 teaspoon coriander seed 1 teaspoon fennel seed ⅓ cup of olive oil Good squeeze of lemon ½ teaspoon of kosher salt Good grind of pepper 4 organic chicken thighs skin on bone in 6 baby Yukon gold potatoes (more if you are really hungry) cut in half

Method: Create marinade by whisking together the first 7 ingredients.  Make two slashes across the skin side of each thigh with a good sharp knife.  Place the chicken in a large plastic zip bag and pour in ¾ of the marinade.  Squish around to distribute evenly.  Store the chicken for an hour in a cool place.  Use the rest of the marinade in a separate plastic bag for the potatoes. Preheat oven to 425 degrees.  Arrange the chicken skin side up in the center of a sturdy baking sheet.  Place the potatoes on the right and left side of the chicken.  Roast chicken and potatoes for about 35 minutes (look for a temp reading on the chicken of 165 degrees). Turn the potatoes over once during the cooking process but the chicken should not be turned.  Depending on your oven, you might need to rescue the potatoes if they look done before the chicken.  Serve hot.

Almost Fried Chicken Thighs and Potatoes

Here is a way to get crispy chicken and potatoes without frying.  Grinding your own spices gives the marinade a brighter flavor. The recipe serves 2