MOROCCAN-INSPIRED ROASTED SPICED CHICKEN

Makes: 4 servings Total time: 4 5 minutes

5 tablespoons salted butter

4 medium garlic cloves, minced

2 tablespoons cumin seeds, lightly crushed 1 tablespoon smoked paprika

¼ to ½ teaspoon cayenne pepper

Kosher salt and ground black pepper 2 tablespoons finely chopped fresh cilantro, plus whole leaves to serve

2 tablespoons finely chopped fresh flat-leaf parsley, plus whole leaves to serve

2 teaspoons packed light brown sugar 1 teaspoon lemon juice, plus lemon wedges, to serve

3 pounds bone-in, skin-on chicken leg quarters, patted dry

1 . Heat the oven to 4 5 0 degrees with a rack in the middle position. Line a rimmed baking sheet with foil and set a wire rack on top. In a small saucepan over medium heat, melt the butter. Add the garlic and cumin, then cook, swirling the pan, until the seeds sizzle, 6 0 to 9 0 seconds. Stir in the paprika, cayenne and 1 teaspoon black pepper. Cook until the spices are fragrant, 3 0 to 6 0 seconds. Remove from heat and whisk in the cilantro, parsley, sugar and lemon juice; set aside.

2 . Using a sharp knife, cut parallel slashes on each chicken leg about 1 inch apart all the way to the bone on both sides of each leg. Season all over with salt, then brush both sides with about half of the butter mixture. Place the chicken skin up on the prepared rack and roast for 1 0 minutes.

3 . Brush the remaining butter mixture onto the surface of the chicken. Continue to roast until well browned and the thickest part of the thigh reaches 1 7 5 degrees, about another 1 5 minutes.

4 . Transfer the chicken to a serving platter and let rest for 1 0 minutes. Sprinkle with cilantro and parsley leaves, then serve with lemon wedges on the side.