Herby Green Roast Chicken

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Herby Green Roast Chicken

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Ingredients

Adjust Servings:
1 bunch coriander (cilantro)
1 bunch flat leaf parsley
2-4 small red chillies
2 tbsp soy sauce
6-8 tablespoons extra light olive oil Or another neutral flavoured oil
4 (450g/1lb) bone-out chicken thigh fillets
To serve, 2 halved limes
To serve, 4 handfuls baby spinach

Variations

  • Vegan

Marinate and roast some tofu or mushrooms instead. Root veg like sweet potato, carrots or parsnip could be cooked like this. As could asparagus or sliced zucchini (courgettes) or replace chicken with 2 drained cans chickpeas – will just need to roast for 15-20 minutes.

  • Vegetarian

Try roast haloumi. Will take about 15 minutes or less OR replace chicken with 2 drained cans chickpeas – will just need to roast for 15-20 minutes.

  • Different herbs

You could just use either coriander or parsley. Basil or oregano are also good.

  • Different meat/fish

Try chicken breast (will take a little longer to cook), chicken on the bone such as wings or drumsticks (will take 45 mins or so), whole chicken cut into pieces (about 1 hour), whole chicken butterflied (cut down the back bone and flattened out like a book), pork chops, fish fillets (will take about 15 mins or less depending on how thick), whole fish (about ½ hour depending on size), pork sausages will also work (about ½ hour), lamb cutlets (about 15-20 mins).

  • Budget

Serve with steamed rice or cauliflower rice and just serve one thigh fillet per person.

  • Carb lovers/more substantial

Serve with hot buttered noodles.

Ingredients

Directions

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This is one of those brilliant dinners that you can just pop in the oven and let dinner practically cook itself. The chicken can be marinated in the sauce for up to about 36 hours if you like. But its still delish if you don’t have time.

I love how the herby marinade keeps everything moist and fresh at the same time.

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Steps

1
Done

Preheat your oven to 200C (400F).

2
Done

Whizz coriander, parsley, chilli, soy sauce and oil until you have a chunky paste.

3
Done

Toss chicken in the herb mixture. Marinate for up to 36 hours or cook straight away.

4
Done

Lay chicken fillets out flat in an oven proof dish and pour over the herb mixture.

5
Done

Bake for 20-25 minutes or until chicken is no longer pink in the middle.

6
Done

Serve on a bed of baby spinach with lime on the side.

jules

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2 Comments Hide Comments

Absolutely one of our favorites! Have also made a couple other versions; one adding chipotle peppers in adobo (keeping the lime, but skipping the soy sauce) and another using double the parsley, preserved lemon, and olives (skipping the cilantro, lime and soy). Delicious!

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