Roast Chicken with Cumin and Cilantro Scallion Salsa

Serve with a simple tossed salad and steamed brown rice, or with rice and beans. I've also served this chicken with Peruvian Green Chile Sauce (Aji Verde) and it is wonderful.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 299 kcal


  • 3 pounds chicken cut up
  • salt
  • pepper
  • 1 tablespoon ground cumin for extra flavor, toast whole cumin seeds and grind in a coffee mill
  • 2 tablespoons extra virgin olive oil

Cilantro Scallion Salsa

  • 1/2 cup fresh cilantro finely chopped
  • 1 scallion chopped
  • 2 cloves garlic minced
  • juice of a lime
  • 1 tablespoon extra virgin olive oil


  1. Preheat oven to 425 degrees.
  2. Season chicken on both sides with salt, pepper, and cumin. Drizzle with olive oil.
  3. Place chicken on parchment paper lined baking tray. Bake 30-35 minutes until chicken is cooked through.
  4. While chicken is roasting, make Cilantro Scallion Salsa by combining cilantro, scallion, garlic, lime juice and olive oil in a small bowl.
  5. Serve chicken with Cilantro Scallion Salsa.

Recipe Notes

Adapted from New York Times.

For lower calorie option, use chicken breast on the bone with skin instead of chicken thighs or drumsticks. Remove skin before eating. 180 calories/2 freestyle points/serving.

Nutrition Facts
Roast Chicken with Cumin and Cilantro Scallion Salsa
Amount Per Serving
Calories 299 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Cholesterol 86mg29%
Sodium 83mg4%
Potassium 237mg7%
Protein 21g42%
Vitamin A 255IU5%
Vitamin C 2.6mg3%
Calcium 21mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.