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Oven "Fried" Chicken with Spinach Salad

OvenFriedChickenWithSpinachSalad.png

COOK TIME : 35 minutes

SERVINGS : 6 servings

Recipe credit - Eat This, Not That
www.eatthis.com/oven-fried-chicken-with-baby-spinach-salad-recipe

INGREDIENTS

  • Olive oil, 1⁄4 cup (2 fl oz/60 ml), plus more as needed

  • Gluten-free tortilla chips, 1 bag (5 1/2 oz /170 g) (Try - Food Should Taste Good Multigrain chips)

  • Dried marjoram, 1 teaspoon, crumbled

  • Ground cumin, 1 teaspoon

  • Cayenne pepper, 1 1/4 teaspoon

  • Chicken pieces, 3 1/2 lb (1.75 kg)

  • Kosher salt and freshly ground pepper

  • Fresh lime juice, 2 tablespoons

  • Baby spinach, 4–6 oz (125–185 g)

  • Cherry tomatoes, 1 pint (12 oz/375 g), halved

INSTRUCTIONS

1. Preheat the oven to 450 degrees F (230 degrees 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.

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2. 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.

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3. In a small bowl, place the lime juice. Gradually whisk in the 1⁄4 cup 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.

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