Name: Oven “Fried” Chicken with Baby Spinach Salad
Yield: Makes 4–6 Servings
Ingredients: Cayenne pepper, ¼ teaspoon; Chicken pieces, 3½ lb (1.75 kg); Olive oil, ¼ cup (2 fl oz/60 ml), plus more as needed; Kosher salt and freshly ground pepper; Ground cumin, 1 teaspoon; Gluten-free tortilla chips, 1 bag (5½ oz/170 g) (I like Food Should Taste Good Multigrain chips); Cherry tomatoes, 1 pint (12 oz/375 g), halved; Dried marjoram, 1 teaspoon, crumbled; Baby spinach, 4–6 oz (125–185 g); Fresh lime juice, 2 tablespoons

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Finely ground gluten-free tortilla chips make a crunchy coating, and high-heat roasting produces moist, flavorful meat without the mess of frying. Choose chicken legs, thighs, or breasts, with or without skin, as you prefer.

Ingredients

Olive oil, ¼ cup (2 fl oz/60 ml), plus more as needed

Method

Preheat the oven to 450°F (230°C). Brush a large rimmed baking sheet with oil. Meanwhile, in a food processor, grind the tortilla chips finely and transfer to a pie plate. Mix in the marjoram, cumin, and cayenne pepper. Brush the chicken on all sides generously

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Oven “Fried” Chicken with Baby Spinach Salad

Ingredients

Method

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