Coriander Roasted Chicken With Chickpea and Avocado Salad

Ingredients:

• 1/4 cup olive oil
• 4 bone-in, skin-on chicken breasts (about 4 pounds total)
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• kosher salt and black pepper
• 1 15.5-ounce can chickpeas, rinsed
• 1 avocado, chopped
• 1 shallot, thinly sliced
• 1/2 English cucumber, halved and thinly sliced
• 1/4 cup fresh mint leaves
• 2 tablespoons rice vinegar

Directions:

1. Heat oven to 450° F.
2. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with the turmeric, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, skin-side down, until the skin is golden brown and crisp, 6 to 8 minutes.
3. Turn the chicken skin-side up and transfer the pan to oven. Cook until an instant-read thermometer inserted in the center of the thickest breast (avoiding the bone) registers 165° F, 22 to 25 minutes.
4. Meanwhile, combine the chickpeas, avocado, shallot, cucumber, mint, vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
5. Serve the salad alongside the chicken.