Salt & Cumin Roast Chicken
- 3 Lbs skin-on, bone-in chicken pieces
- 2 cups chicken broth
- 1 t ground cumin
- 2 T butter, melted
Preheat the oven to 400℉.
Place the chicken pieces on a rack set over a large roasting pan. Pour the broth into the pan.
Combine 2 t of sea salt with the cumin. Brush the chicken with the butter and sprinkle with the seasoning.
Roast until cooked through, about 1 hour. Use the pan juices to dress the chicken when ready to serve.
optional: serve with a fresh garden salad dressed with a lovely vinaigrette.
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Chef Tips and Tricks
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Salt, to taste
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.