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.
Olive oil, ¼cup (2fl oz/60ml), plus more as needed
Gluten-free tortilla chips, 1bag (5½oz/170g) (I like Food Should Taste Good Multigrain chips)
Dried marjoram, 1teaspoon, crumbled
Ground cumin, 1teaspoon
Cayenne pepper, ¼teaspoon
Chicken pieces, 3½lb (1.75kg)
Kosher salt and freshly ground pepper
Fresh lime juice, 2tablespoons
Baby spinach, 4–6oz (125–185g)
Cherry tomatoes, 1pint (12oz/375g), halved
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 with oil, and then sprinkle with salt and pepper. Add the chicken to the crumb mixture, 2 pieces at a time, and turn to coat on all sides, pressing into the crumbs to help them adhere. Arrange the pieces skin side up on the baking sheet.
Place in the oven and roast until the crust is brown and the chicken is cooked through, about 35 minutes. Let stand for 5 minutes to crisp.
In a small bowl, place the lime juice. Gradually whisk in the ¼cup olive oil to make a vinaigrette. Season to taste with salt and pepper. In a salad bowl, combine the spinach and tomatoes. Add the vinaigrette and toss to coat. Divide the chicken and salad among plates and serve.