Coriander Roasted Chicken With Chickpea and Avocado Salad

By GadgetGirl

Season the chicken with turmeric and coriander before cooking on the stovetop for crisp, golden-brown skin.

Ingredients

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

Details

Servings 4
Preparation time 25mins
Cooking time 60mins
Adapted from realsimple.com

Preparation

Step 1

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.