Cumin Roasted Chicken with Sofrito Gremolata

Preparing this rustic chicken dish in a clay pot creates an aromatic broth and fork-tender roast vegetables. It is accompanied by a reimagined gremolata made of sautéed peppers, tomatoes, onions and garlic with refreshing hits of cilantro and lime. Photo credit: Sommer Collier from A Spicy Perspective.

Serves: Makes 8 servings.
20 mins Prep time 1 hr Cook time
20 mins Prep time
1 hr Cook time
  • For the Chicken, preheat oven to 400°F. Mix seasonings in small bowl. Reserve 2 teaspoons. Brush chicken with oil. Sprinkle with remaining seasoning mixture. Set aside.

  • For the Vegetables, toss vegetables with oil and reserved 2 teaspoons seasonings in large clay pot or 4-quart baking dish. Pour wine over top. Place chicken in single layer on top of vegetables. Cover with foil.

  • Bake 45 minutes. Remove foil. Increase oven temperature to 450°F. Bake 15 to 20 minutes longer or until chicken is cooked through.

  • Meanwhile, for the Sofrito Gremolata, heat oil in medium skillet on medium heat. Add bell pepper, onion, tomato, garlic, cumin and coriander; cook and stir 2 minutes or until vegetables are tender. Pour into medium bowl. Stir in cilantro and lime juice. Serve chicken and vegetables sprinkled with Gremolata.

Nutrition information

(Amount per serving)

  • 295Calories: 295Cholesterol: 96mg
  • Sodium: 619mgProtein: 33g
  • Total Fat: 12gFiber: 3g
  • Carbohydrate: 13g