We know Hanukkah is all about the oil, but that doesn’t meant we have to deep fry everything. Oven fried chicken is still cooked with a drizzle of oil. It’s easier and you can feel so much better taking a second or third piece.
Oven Fried Chicken and Roasted Veggies
Servings
4 Servings
Ingredients
- 1 cup corn starch
- ½ cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground coriander
- 1 whole chicken cut into eighths, skin removed
- 2 tablespoon extra virgin olive oil
- 4 cups broccoli and/or cauliflower florets
Instructions
- Preheat oven to 375°F.
- Place an ovenproof cooling rack on top of a baking sheet. Make sure the rack fits inside the baking sheet.
- Combine cornstarch, flour and spices in a large, resealable plastic bag.
- Add chicken pieces, seal bag, and shake vigorously so chicken is generously coated with spices and flour.
- Place chicken on rack, then coat lightly drizzle with olive oil. Bake at 375°F for 1 ½ hours, or until golden brown.
- Toss veggies with 1 tablespoon oil, salt and pepper. When there is 30 minutes left for the chicken add veggies to the pan and roast.
- Serve chicken with veggies
Nutrition
Nutrition Facts
Oven Fried Chicken and Roasted Veggies
Amount per Serving
Calories
520
% Daily Value*
Fat
21.8
g
34
%
Carbohydrates
58.7
g
20
%
Protein
25.1
g
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Yes. No problem.
Could you use potato starch instead of corn starch for the chicken coating?