My Go-To Roasted Chicken

small black jalapeños (or regular jalapeño), chopped

Start by grinding the coriander seeds with a mortar and pestle. Once mostly ground, add in your jalapeño and grind that as well.

small black jalapeños (or regular jalapeño)

Transfer that to a bowl with melted butter and the spices below. Combine well.

Pat your chicken dry, then stuff the cavity with lemon and garlic cloves.

Rub the marinade paste across the chicken, drizzle with some avocado oil and lemon juice. Season with salt and pepper.

Par-boil mini red potato’s for 5-8 mins then drain and set aside to dry for 5 mins.

Combine potato’s + raw broccoli + 1 garlic bulb in a roasting pot/pan.

Place roasting rack over vegetables and place marinated chicken on top.

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)