Baked Almond-Crusted Chicken with Carrot Purée
30 MIN
1 H

Baked Almond-Crusted Chicken with Carrot Purée



  • 1/2 cup (65 g) ground almonds
  • 1/2 cup (40 g) panko breadcrumbs
  • 4 tsp chili powder
  • 1 tbsp onion powder
  • 1/2 tsp celery salt
  • 2 eggs
  • 4 bone-in whole chicken legs with skin


  • 4 cups (520 g) carrots, peeled and cut into rounds
  • 2 potatoes, peeled and cubed
  • 3 tbsp butter

    Sauce (optional)

  • 1/2 cup (125 ml) mayonnaise
  • 2 tbsp (30 ml) apricot jam
  • 2 tbsp (30 ml) whole-grain mustard



  1. With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
  2. In a large bowl, combine the ground almonds, panko and spices. Generously season with salt and pepper. In a shallow dish, lightly beat the eggs.
  3. Working one at a time, dip the chicken into the beaten eggs, letting some of the excess drip off. Then press into the breadcrumb mixture and coat well. Place on the baking sheet.
  4. Bake for 1 hour or until a thermometer inserted in the thigh, without touching bone, reads 180°F (82°C).


  1. Meanwhile, in a pot of salted boiling water, cook the carrots and potatoes for 20 minutes or until tender. Drain.
  2. In a food processor, purée the vegetables with the butter until smooth. Season with salt and pepper.


  1. In a small bowl, combine all of the ingredients.
  2. Serve the chicken and carrot purée with the mayonnaise sauce and green beans, if desired.