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 Time15minutes
Cook Time30minutes
Total Time45minutes
Servings8
Calories299kcal
Ingredients
3poundschickencut up
salt
pepper
1tablespoonground cuminfor extra flavor, toast whole cumin seeds and grind in a coffee mill
2tablespoonsextra virgin olive oil
Cilantro Scallion Salsa
1/2cupfresh cilantrofinely chopped
1scallionchopped
2clovesgarlicminced
juice of a lime
1tablespoonextra virgin olive oil
Instructions
Preheat oven to 425 degrees.
Season chicken on both sides with salt, pepper, and cumin. Drizzle with olive oil.
Place chicken on parchment paper lined baking tray. Bake 30-35 minutes until chicken is cooked through.
While chicken is roasting, make Cilantro Scallion Salsa by combining cilantro, scallion, garlic, lime juice and olive oil in a small bowl.
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 299Calories 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.