Recipe courtesy of Food Network Kitchen
Roasted Chicken with Pumpkin Seed Salsa
Total:
1 hr 5 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 5 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

1. Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes. 

2. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop. Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together. 

3. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.

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