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: Somme... 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. Read More Read Less
20m
PREP TIME
1hr
COOK TIME
295
CALORIES
23
INGREDIENTS

Servings: 8

Ingredients

INSTRUCTIONS

  • 1 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.
  • 2 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.
  • 3 Bake 45 minutes. Remove foil. Increase oven temperature to 450°F. Bake 15 to 20 minutes longer or until chicken is cooked through.
  • 4 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.

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