Ingredients
1 tsp coriander seeds
2 small black jalapeños (or regular jalapeño)
2 tbsp melted butter
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried parsley
½ tsp oregano
¼ tsp turmeric
1 tsp tomato paste
Avocado oil
Salt & pepper
whole chicken
1 ½ bulbs garlic
1 lemon, sliced
red potatoes
broccoli
Tools
mortar and pestle
paper towel
ourplace perfect pot
ourplace roasting rack
Directions
Step 1
Start by grinding the coriander seeds with a mortar and pestle. Once mostly ground, add in your jalapeño and grind that as well.
1 tsp coriander seeds
2 small black jalapeños (or regular jalapeño), chopped
mortar and pestle
Step 2
Transfer that to a bowl with melted butter and the spices below. Combine well.
1 tsp coriander seeds
2 small black jalapeños (or regular jalapeño)
2 tbsp melted butter
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried parsley
½ tsp oregano
¼ tsp turmeric
1 tsp tomato paste
Step 3
Pat your chicken dry, then stuff the cavity with lemon and garlic cloves.
whole chicken
1 lemon, sliced
5 clove garlic
Step 4
Rub the marinade paste across the chicken, drizzle with some avocado oil and lemon juice. Season with salt and pepper.
Avocado oil
1 lemon, sliced
Salt & pepper
Step 5
Par-boil mini red potato’s for 5-8 mins then drain and set aside to dry for 5 mins.
red potatoes
Step 6
Combine potato’s + raw broccoli + 1 garlic bulb in a roasting pot/pan.
red potatoes
broccoli
1 bulb garlic
ourplace perfect pot
Step 7
Drizzle with avocado oil, salt, pepper.
Avocado oil
Salt & pepper
Step 8
Place roasting rack over vegetables and place marinated chicken on top.
ourplace roasting rack
Step 9
Bake at 425 degrees f for 1 hour-1hour + 15 mins until skin is golden brown. This time will vary depending on how large your chicken is (I’m using a relatively smaller sized chicken)
