Roasted on a sheet pan until crispy and juicy, these chicken thighs are seasoned with coriander, smoked paprika, and cumin for a Mediterranean flavor. Paired with yogurt sauce, this makes for a quick and easy dinner that's gluten free.
Pat the chicken thighs with a paper towel to dry the skin as much as possible. Add seasoning (you can crush the coriander* if you'd like or leave whole). Rub the seasoning on both sides and place the thighs skin-side down.
Roast for 20 minutes, then flip the thighs over and roast for an additional 20 minutes.
Make the Yogurt Sauce
Add the yogurt to a bowl and mix in half of the lemon juice. You can add more to taste. Stir in the salt, minced shallot, and fresh herbs. Stir until very smooth and creamy and let sit for a few minutes so the onion pickles a bit. Taste and add more lemon juice if you want a more tangy flavor.
Serve the chicken thighs with some of the yogurt sauce and torn cilantro.
Whole Coriander Seeds:
You can crush the coriander seeds in a mortar and pestle. These seeds contain a lot of flavor so you only need to crush them if you want to. Another method for crushing is to fold inside of a kitchen towel and use a meat mallet to pound a bit.