Roasted Chicken with Pumpkin Seed Salsa
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 431 calorie
- Total Fat
- 26 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 127 milligrams
- Sodium
- 240 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- 2 grams
- Protein
- 46 grams
- Sugar
- 1 grams
- Total: 1 hr 5 min
- Prep: 15 min
- Cook: 50 min
Ingredients
4 tablespoons extra-virgin olive oil
2 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Kosher salt and freshly ground black pepper
1 Fresno chile or jalapeno, seeded if desired and finely diced
1/4 small red onion, finely diced
One 5-pound chicken, cut into pieces (halve breasts crosswise if large)
1 cup pepitas (peeled pumpkin seeds)
1/2 cup fresh cilantro leaves
1 tablespoon fresh lime juice
Serving suggestions: Mexican rice and black beans
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.