Coriander Roasted Chicken With Chickpea and Avocado Salad

chicken-avocado-chickpea
Photo by Aya Brackett
Coriander Roasted Chicken With Chickpea and Avocado Salad 3.3 18 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 786 calories
    • Fat 42 g
    • Sat Fat 9 g
    • Cholesterol 222 mg
    • Sodium 807 mg
    • Protein 84 g
    • Carbohydrate 17 g
    • Sugar 2 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 76 mg

Heat oven to 450° F.Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with the turmeric, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, skin-side down, until the skin is golden brown and crisp, 6 to 8 minutes.Turn the chicken skin-side up and transfer the pan to oven. Cook until an instant-read thermometer inserted in the center of the thickest breast (avoiding the bone) registers 165° F, 22 to 25 minutes.Meanwhile, combine the chickpeas, avocado, shallot, cucumber, mint, vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.Serve the salad alongside the chicken.

Ingredients

  1. Check 1/4 cup olive oil
  2. Check 4 bone-in, skin-on chicken breasts (about 4 pounds total)
  3. Check 1 teaspoon turmeric
  4. Check 1/2 teaspoon ground coriander
  5. Check kosher salt and black pepper
  6. Check 1 15.5-ounce can chickpeas, rinsed
  7. Check 1 avocado, chopped
  8. Check 1 shallot, thinly sliced
  9. Check 1/2 English cucumber, halved and thinly sliced
  10. Check 1/4 cup fresh mint leaves
  11. Check 2 tablespoons rice vinegar

Directions

  1. Heat oven to 450° F.
  2. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with the turmeric, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, skin-side down, until the skin is golden brown and crisp, 6 to 8 minutes.
  3. Turn the chicken skin-side up and transfer the pan to oven. Cook until an instant-read thermometer inserted in the center of the thickest breast (avoiding the bone) registers 165° F, 22 to 25 minutes.
  4. Meanwhile, combine the chickpeas, avocado, shallot, cucumber, mint, vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
  5. Serve the salad alongside the chicken.