Roasted Chicken with Pumpkin Seed Salsa

  • 4 tablespoons extra-virgin olive oil
  • 2 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • Salt and freshly ground black pepper
  • One 5-pound chicken, cut into pieces (halve breasts crosswise if large)
  • 1 cup pepitas (peeled pumpkin seeds)
  • 1/2 cup fresh coriander leaves
  • 1 tablespoon fresh lime juice
  • 1 Fresno chilli or jalapeno, seeded if desired and finely diced
  • 1/4 small red onion, finely diced
  • Serving suggestions: Mexican rice and black beans

1. Preheat the oven to 225°C.

2. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons salt and 1 teaspoon pepper in a small bowl.

3. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet.

4. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 72°C, about 45 minutes.

5. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes.

6. Cool and coarsely chop. Transfer to a medium bowl, add the coriander, lime juice, chilli, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.

7. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.

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