Categories: Chicken
Ingredients
- 3 garlic cloves, chopped
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 3/4 tsp kosher salt
- 1 tbsp. olive oil, plus more for the arugula
- 4 lb. whole chicken, cut up into 10 pieces (breasts halved)
- 8 cups arugula
- 1/2 cup chopped roasted almonds
- 1 lemon, cut into wedges
Directions
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Preheat the oven to 425.
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In a small bowl, combine the garlic, cumin, coriander, paprika, cinnamon, cayenne, black pepper, salt and oil.
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Pat the chicken dry with paper towels and put on a rimmed sheet pan. Rub with the spice mixture to coat completely. Roast the chicken, skin side up, for 35-40 minutes, until cooked through.
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Arrange the arugula on a platter and drizzle with a little oil. Top with the chicken and almonds. Serve with lemon wedges.