Chicken with Spanish spice paste

By soccercat

Ingredients

• Course salt and ground pepper
• 2 garlic cloves
• 1 tbsp. Smoked paprika
• 1 teas. Ground coriander
• 1 tbsp. Cider vinegar
• 1 tbsp. EVO
• 1 whole chicken (3-1/2 to 4 lbs.) rinsed, patted dry and
• Cut into 8 pieces.

Preparation

Step 1

Preheat oven to 375 degrees. Sprinkle 3/4 teas. Salt over garlic and roughly chop. Using the flat side of blade, crush mixture until a thick paste forms. Add to a large bowl, along with 1/4 teas. Ground pepper, paprika coriander, vinegar and oil, and mix well. Add chicken pieces and toss to coat.

Arrange chicken in single layer, skin side ip, on parchment lined rimmed baking sheet and bake until skin is crisp and chicken is cooked through, 35 to 40 minutes.

Cal. 547, fat 30 grams, protein 65 grams, carbs 1, fiber 1 gram