Cardamom Chicken Thighs

I've gotten into the habit of buying skinless, boneless chicken thighs for my meal prep. I've found that the dark meat is easier on my stomach than light, and the skinless boneless factor makes them perfect for quick lunch packs (no messing around with deboning and cutting into bite size pieces). They also taste fabulous with my quick lemon zested marinade. BUT you gotta switch things up. Spices are fabulous for your body, but the important thing to remember is that every spice brings a different benefit. Because of that, it's important to always try new things and combinations so that you're constantly pumping your body with the micro + phytonutrients it needs to not just work, but thrive! 

When I was going through my spice cupboard (a.k.a. the overflow of my spice rack) to get inspired, I saw our ground cardamom that hadn't been used in months and knew that I had to use it. If you've never experienced it, cardamom has an airy, gentle ginger flavor with a touch of pine. It's health benefits are similar to cinnamon and ginger in that it aids and stimulates digestion // digestive juices, it also has antimicrobial properties and has been known to improve blood circulation. It warms up any dish and is fabulous with root vegetables - a real winter treat.

This recipe is extra special because it was my first go at breaking in my new Le Creuset pan N got me for our anniversary. I have a lot of playing around to do with it, so stay tuned for more roasted, braised, and fantastically beautiful dishes. Also! Before you go ahead and make this one, I will say that if I hadn't already purchased skinless, boneless thighs I would have opted for skin-on, bone-in ones, or even full legs, but that's what next time is for!

Ingredients // Pantry items:

  • Approx 1lb chicken (I use thighs and would suggest using skin on)
  • Ground cardamom
  • Cinnamon
  • Allspice
  • Fresh ginger root
  • Orange
  • Parsley
  • Olive oil
  • Sherry vinegar
  • Sweet onion (skip this for a low fodmap dish)
  • Salt and pepper


  • Preheat oven to 375F (though I do 385F because my oven isn't super powerful)
  • Grate 1 tablespoon of orange zest and mince 1 tablespoon of fresh ginger root
  • In a small bowl combine 1 teaspoon cardamom with about 1/4 teaspoon of salt (I have salt-sensitive tastebuds, normal people use 1/2 teaspoon), 1/8 teaspoon of pepper, and a few shakes of cinnamon and allspice
  • Massage chicken with spice mixture
  • Sprinkle chicken with orange zest and ginger
  • In another small bowl mix 1 tablespoon olive oil with 1 tablespoon sherry vinegar
  • Drizzle oil and vinegar mixture over chicken and massage pieces one more time
  • Slice 1/2 the onion and 1/2 the orange into rings/o's
  • Coat cast iron (or baking dish) with 2 tablespoons of olive oil
  • Arrange onion and orange pieces as the first layer, then place chicken pieces on top
  • Roast for 35 mins*
  • Garnish with parsley and voila! 

I'm using this chicken for my lunches this week, however, this would make the perfect quick and easy dinner party meal if using skin-on, bone-in pieces. I'm dreaming of pairing this with a kale salad and tahini dressing or sweet potatoes with broccolini.



*cook for 45 mins if using whole chicken pieces as opposed to skinless, boneless.