Preheat the oven to 450°F (232°C), then line a rimmed baking sheet with a wire rack. Warm butter in a saucepan over medium heat. Add the garlic and cumin seed, and cook until the ingredients begin sputtering.
Stir in paprika, ginger, cinnamon, salt, and pepper. Cook until they become aromatic.
Off heat, stir in the brown sugar, parsley, cilantro, and lemon juice. Set it aside.
Pat-dry the chicken, then make 1-3 slits in the chicken pieces. Brush them with the spiced-butter mixture using a pastry brush.
Line the chicken onto the baking sheet, skin side up; bake for 10 minutes.
Brush the chicken with the remaining butter mixture and bake for another 15 minutes. If you prefer a bit of char, as I do, allow the chicken to broil on high for the last 5 minutes.
Let the chicken rest for about 5 minutes before serving. Garnish the chicken with fresh parsley and cilantro and serve with couscous.
Notes
Expert Tips:
Achieve crispy, golden-brown skin on your chicken by drying them thoroughly with a cloth before seasoning and baking them. This step is crucial to remove any excess moisture on the surface of the chicken, which can prevent the skin from crisping up properly.
Create slits in the chicken, allowing the butter and warm spices to penetrate with more flavor.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.