Our Recipes

Our green chicken

mins prep.

mins cooking

Serves

Gluten Free

Dairy Free

prep.

cooking

Serves

Method

Our green chicken came about as another way to use up all the coriander and parsley stalks from our garden. Coriander and parsley stalks have loads of uses, plus they’re full of nutrients and flavour. We pickle them, use them in chilli jams, hot sauces, pesto, stocks, salads, anything . . . we never throw them away. So this is another ridiculously easy recipe, but one that transforms the plain old chicken to a bit of a crowd pleaser. Start this recipe a day ahead. STEP 1 For the marinade, blend the ingredients in a food processor. Rub the marinade onto the chicken pieces. STEP 2 Put the chicken in a dish, cover and refrigerate overnight. If you can’t leave it overnight, at least marinate it for 3 hours for the flavours to get going. STEP 3 Remove the chicken from the refrigerator 30 minutes before cooking. STEP 4 Preheat the oven to 180°C. STEP 5 Place the roasting chicken in a pan and roast for 20–25 minutes until cooked. STEP 6 Remove the chicken from the oven, cover and leave to rest for 10 minutes. STEP 7 Season with a little more salt, pour over the lime juice, scatter with the lime zest and pan juices and serve.  
Ingredients
Method

Ingredients

  • 1 x 1.2 kg chicken, cut into 8 pieces
  • zest and juice of 1 lime
Marinade:
  • 100 g coriander stalks
  • 50 g parsley stalks
  • 3 garlic cloves, peeled
  • 50 g fresh ginger, peeled and chopped
  • 100 ml grapeseed oil
  • 1 long red chilli, halved
  • 30 ml soy sauce

Method

Our green chicken came about as another way to use up all the coriander and parsley stalks from our garden. Coriander and parsley stalks have loads of uses, plus they’re full of nutrients and flavour. We pickle them, use them in chilli jams, hot sauces, pesto, stocks, salads, anything . . . we never throw them away. So this is another ridiculously easy recipe, but one that transforms the plain old chicken to a bit of a crowd pleaser. Start this recipe a day ahead. STEP 1 For the marinade, blend the ingredients in a food processor. Rub the marinade onto the chicken pieces. STEP 2 Put the chicken in a dish, cover and refrigerate overnight. If you can’t leave it overnight, at least marinate it for 3 hours for the flavours to get going. STEP 3 Remove the chicken from the refrigerator 30 minutes before cooking. STEP 4 Preheat the oven to 180°C. STEP 5 Place the roasting chicken in a pan and roast for 20–25 minutes until cooked. STEP 6 Remove the chicken from the oven, cover and leave to rest for 10 minutes. STEP 7 Season with a little more salt, pour over the lime juice, scatter with the lime zest and pan juices and serve.  
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