Lemon and Corriander Baked Chicken Recipe at MyDish

Lemon and Corriander Baked Chicken

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Method

  • Score three or four slashes across the top of the chicken.

  • Juice the two lemons, removing the pips and add to a blender. Add the whole cloves of skinned garlic, the olive oil and the chilli if desired. Season then blitz to form a paste. If the paste is quite thick you can loosen it with a few drops of water.

  • Once the paste is made, pour over the chicken and rub in on all sides and into the slashes.

  • If you have time leave to marinade for at least one hour.

  • Preheat an oven to 180 degress celsius and bake for 35 minutes. Remove and serve with rice or potatoes and salad, or steamed asparagus.

  • You can also use the chicken on the bbq as the paste burns down and leaves the chicken blackened and very tasty.

    • Comments Add your comment

    • This sounds scrummalicious! I'm growing some coriander at home, so once I have copious amounts of it, I'll use some to make this. Thanks for adding.
      Amy

      by Amy_couteaux on Thu Sep 4 2008   reply to this comment

    Ingredients

    • 4 Chicken Breasts (skinless)
    • 2 Lemon
    • 3 cloves Garlic
    • 1 Green Chilli (optional)
    • Bunch Corriander
    • 25ml Olive Oil
    • To Taste Salt Pepper

    By Views 1363  Added Wed Sep 3 2008


    Lemon and corriander with chicken makes a great quick summer evening meal. Serve with new potatoes and a fresh green salad.

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