Herby Green Roast Chicken

herby green chicken

Herby Green Roast Chicken

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.

Enough for: 2
Takes: 30 minutes

1 bunch coriander (cilantro), leaves & stems
1 bunch flat leaf parsley, leaves & stems
2-4 small red chillies
2 tablespoons soy sauce
6-8 tablespoons neutral flavoured oil, (I used rice bran oil)
4 chicken thigh fillets, bone out (about 450g / 1lb)
2 limes, halved, to serve
4 handfuls baby spinach, to serve

1. Preheat your oven to 200C (400F).

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

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

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

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

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

Prepare Ahead?

I donโ€™t think chicken reheats that well. But that’s just my opinion. It can be lovely served cold. The chicken can be marinated in the sauce for up to about 36 hours before cooking.

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 halloumi. 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 breasts (will take a little longer to cook’), chicken on the bone such as wings or drumsticks (will take 45mins 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 1/2 hour depending on size), pork sausages will also work (about 1/2 hour), lamb cutlets (about 15 – 20 mins).

budget – serve with steamed rice or cauliflower rice and just serve 1 thigh fillet per person.

carb lovers / more substantial – serve with hot buttered noodles or pasta.

more veg – add baby carrots to the chicken.

Waste Avoidance Strategy

coriander (cilantro) & parsley – make a herby pesto or freeze (will wilt when defrosted).

red chillies – freeze.

soy sauce, oil – pantry

chicken – freeze

limes – will keep in a plastic bag in the fridge for months.

baby spinach – either cook and wilt it down and keep in the fridge for a few weeks. Or freeze for longer storage (will wilt when defrosted).

Problem Solving Guide

bland โ€“ next time buy a better quality chicken Iโ€™ve found it really makes a huge difference in terms of flavour. For now, just season with more soy sauce.

chicken too pink inside – either it wasnโ€™t cooked for long enough or the chicken was too cold before you started roasting, Next time make sure you allow the chicken to come to room temperature before you start cooking.

too dry – some chickens are naturally less moist. Next time try another supplier. But for now, be generous with the lime juice. It could also mean your chicken is over cooked so next time, check it earlier.

Serving Suggestions

Great on its own. Or you could serve with steamed rice or cauliflower ‘rice’.

Leftover Potential

Will keep in the fridge for a week or so. Makes a lovely salad to tear the chicken into bight sized pieces and toss into a shaved zucchini salad.

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{ 12 comments… read them below or add one }

Becca September 10, 2015

Tried this with the chicken thighs last night and enjoyed it a great deal–I want to try it with fish next, but I’m not enough of a fish pro to know what kind of fish would taste good with this kind of preparation. Suggestions?

Reply

jules September 10, 2015

I had it for dinner the other night too Becca!

Most fish would be fine but I’d probably go for the ‘chunkier’ cuts… like salmon or thick white fish. They won’t need anywhere near as much cooking… start checking after 10 minutes.

Jx

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Dena Linda October 21, 2014

Awesome flavors. The coriander and red peppers rocked the chicken! Just enough spice. We served with brussels sprouts and pasta.

Reply

jules October 23, 2014

So glad you liked the chicken Dena!
And also impressed that you served it with brussels sprouts… yum!
Jx

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Julie April 21, 2014

Jules, this is now my husbands favourite dish. It is lovely. I used basil instead of coriander and it was enjoyed by all. Thank you.

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jules April 24, 2014

Great idea to use basil Julie!

I’ll have to try that myself.

So glad your husband liked it ๐Ÿ™‚

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Holly Storm April 18, 2014

This was pretty tasty. Even the 2year old liked it!

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jules April 24, 2014

That’s good to know Holly!
I feel like I’ll have a 2 year old here before I know it ๐Ÿ™‚

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Julia Adams April 15, 2014

Yum, this one’s a winner! Hubby loved it and the kids loved it too (I added more chilli for us after serving).

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jules April 17, 2014

Wonderful Julia!

And great idea to up the chilli for the adults ๐Ÿ™‚

Jx

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Karen October 21, 2013

I made this with garlic the other night as a pseudo pesto, and it was absolutely delicious! It will be a staple in our regular dinner rotation. I served it with a raw kale salad, and I ate the leftovers cold the next day. It was just as good cold.

Reply

jules October 21, 2013

Karen!

Love the idea to eat the sauce as a pesto… Thanks for sharing!

Jx

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