Turmeric and Coriander Roast Chicken
½ cup extra-virgin olive oil
3 to 4 pounds of bone in, skin on chicken pieces.
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.
|Nutritional Information||Servings 6|
|Calories per serving