PG-tested

What's that saying about variety being the spice of life? Forgo conventional boneless chicken breasts for chicken thighs on the bone. They're not only less expensive, but dark meat has more flavor. This aromatic chicken dish uses spices associated with Middle Eastern cooking.

• 1 1/2 pounds chicken thighs, bone-in and skin-on
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 large red onion, cut into 8 wedges
• 4 carrots, peeled and cut into thirds
• 3 cloves garlic, peeled and halved
• 1 bottle (12 ounces) dark beer
• 3 tablespoons chopped Italian flat-leaf parsley

Preheat oven to 375 degrees.

In small bowl, combine cumin, cinnamon, coriander, cloves, salt and pepper. Rub spice mixture all over chicken thighs.

Coat bottom of small roasting pan with olive oil. Place thighs joint side down in the coated pan.Surround with onions, carrots and garlic. Place in oven and roast 25 minutes.

Turn thighs to joint side up. Pour beer over and around chicken, return to oven and continue to roast for another 35 minutes, or until chicken and carrots are cooked through.

Remove pan from oven, place chicken and vegetables on serving platter and sprinkle with parsley before serving.

Serves 4.

www.chickeneverymonth.com

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