Roast Chicken with Cilantro Gremolata
This is another interesting recipe stolen from The New York Times Cooking section. Of course, it has been adjusted to suit my pantry, tastes and style. I suspect it is best with either whole skin on bone in chicken legs and thighs but due to some finicky folks in my crowd and did it with boneless skinless breasts as well.
8 large chicken legs, thighs, breasts or mix, bone in and skin on
Kosher salt and black pepper
4 Tbs good olive oil
1 Tbs ground cumin
1 tsp ground coriander
1/2 cup tough chopped Cilantro
1 tsp of Tajin spice
4 Tbs key lime juice
1 Tbs minced garlic
1 Tbs of chopped Cilantro for garnish
- Preheat the oven to 400 degrees.
- Season the chicken aggressively with salt and pepper, then place, skin-side up, in a shallow baking pan and toss with a drizzle 2 Tbs of olive oil.
- Dust chicken with ground cumin and coriander and place in the oven.
- Roast the chicken until its skin is crisp and a knife inserted and removed from the flesh of the thigh results in clear juices, about 35-40 minutes, then remove from the oven and allow to rest for 5 minutes.
- As the chicken cooks, combine the cilantro, key lime juice, tajin spice, garlic and the remaining olive oil to make the gremolata. Sprinkle the gremolata over the chicken.
Serve with rice and Sunday beans.