Turmeric and Coriander Roast Chicken

½ cup extra-virgin olive oil
½ cup grapeseed oil
¼ cup garlic cloves
¼ cup coriander seeds
2 tbsp ground turmeric

3 to 4 pounds of bone in, skin on chicken pieces.
1 ½ tsp kosher salt

Marinade- Put first 5 ingredients in a blender and process until smooth.

Place chicken pieces in a large container or zip top bag. Sprinkle salt on all pieces and sides. Rub marinade all over the chicken. Cover and chill at least 2 hours or overnight.

Bake in a 350 degree oven on a foil lined pan or on the grill. (Blot chicken with a paper towel to remove any excess marinade.) Cook skin side up until well browned and reaches at least 65 degrees in the thickest portion.

778
44g
6.8g
233mg
774mg
3.4g
0.5g
88.2g