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

1. Preheat the oven to 425.

2. In a small bowl, combine the garlic, cumin, coriander, paprika, cinnamon, cayenne, black pepper, salt and oil.

3. 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.

4. Arrange the arugula on a platter and drizzle with a little oil. Top with the chicken and almonds. Serve with lemon wedges.

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