Oven “Fried” Chicken with Baby Spinach Salad
Finely ground gluten-free tortilla chips make a crunchy coating, while 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. This dish is a great choice for an easy family supper or picnic.
- Olive oil for brushing, plus 1/4 cup
- 1 bag (5 1/2 oz.) gluten-free tortilla chips, such as Food Should
Taste Good multigrain chips
- 1 tsp. dried marjoram, crumbled
- 1 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 3 1/2 lb. chicken pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 Tbs. fresh lime juice
- 4 to 6 oz. baby spinach
- 1 pint cherry tomatoes, halved
Preheat an oven to 450°F. Brush a large rimmed baking sheet with olive oil.
In a food processor, grind the tortilla chips finely and transfer to a pie dish. Stir in the marjoram, cumin and cayenne pepper. Brush the chicken on all sides generously with olive oil, and season with salt and black pepper. Add the chicken, 2 pieces at a time, to the crumb mixture 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.
Transfer to 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.
Put the lime juice in a small bowl. Gradually whisk in the 1/4 cup olive oil to make a vinaigrette. Season with salt and black pepper. In a salad bowl, combine the spinach and tomatoes. Add the vinaigrette and toss to coat. Divide the chicken and salad among individual plates and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).