Popular Conditions & Diets
Ingredients
17
Time
1h
Serves
6
Recipe by Julia Gibson
Ingredients
17
Time
1h
Serves
6
Dinner
One Pan
1 Tbsp
Cumin
1 Tbsp
Paprika
1 tsp
Oregano
3/4 tsp
Kosher Salt
divided
1/4 tsp
Black Pepper
4 lb
Whole Chicken
7 Tbsp
Extra-Virgin Olive Oil
divided
4 large
Russet Potato
1 cup
Cilantro
leaves, packed
1
Jalapeno Pepper
4 cloves
Garlic
(large)
2 Tbsp
Lime Juice
1 tsp
Honey
1/4 cup
Full Fat Greek Yogurt
plain
2 Tbsp
Water
1
Orange Bell Pepper
1 head
Broccoli
1
Combine the cumin, sweet paprika, dried oregano, 1 tablespoon of salt and 1/2 teaspoon fresh cracked ground black pepper in a small bowl. Using kitchen shears, cut the chicken along its backbone along one side, then open it like a book.
2
Place the chicken on a rimmed baking sheet, breast-side up and gently press down the flatten. Rub 2 tablespoons of olive oil and 3 minced garlic cloves all over then chicken, then sprinkle with the spice mixture. Let stand for 1 hour.
3
Preheat oven to 425℉. Slice the potatoes into 3/4 inch rounds, then place in a saucepan, cover with at least 2 inches of water and bring to a boil. Boil for about 11-13 minutes, until just tender. Drain and immediately return to saucepan and toss with 3 tablespoons of olive oil and season with salt and pepper.
4
Spread the potatoes out around the chicken. Roast for 45-50 minutes.
5
Meanwhile, place the cilantro, sliced jalapeño, 1 chopped garlic clove, lime juice, honey, 2 tablespoons olive oil, greek yogurt, 1/4 teaspoon kosher salt and 1 tablespoons of water to a blender and blend until smooth. (Add more water if sauce is too thick).
6
Trim and cut the broccoli into florets and slice the bell pepper. Add them to a bowl and toss with a teaspoon of olive oil and season with salt and pepper. After the chicken and potatoes have been cooking for 30 minutes, spread out the broccoli and pepper on the pan with the potatoes and chicken.
7
Once the thickest part of the chicken breast reaches 160 degrees (about 45-50 minutes), transfer the chicken to a plate. Flip the potatoes and continue roasting for another 5-10 minutes until golden and crisp.
8
Thinly slice and wash the kale, then massage with a drizzle of olive oil and a pinch of salt. Spread out on a large platter. Carve the chicken and arrange on top of the kale with the potatoes, broccoli and bell pepper. Drizzle with the green sauce and serve.
9
Substitutions: Substitute the greek yogurt for a vegan yogurt alternative to keep it dairy free. Substitute the potatoes for sweet potatoes. Substitute the cilantro for parsley, dill, basil or another green herb.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
