Coriander Lime Chicken w Spiced Roasted Carrots

Get ready to elevate your dinner table with this delicious and satisfying dish. Indulge in a fusion of flavours with our Coriander Lime Chicken with Spiced Roasted Carrots.

This recipe combines tender baked chicken and gorgeous roasted carrots, all complemented perfectly with coriander and lime flavours.

NUTRITIONAL INFO PER SERVE (6 serves)

 500Cal | 39g Fats | 4g Carbs | 32g Protein

INGREDIENTS

• 1 cup packed fresh coriander leaves

• 1 cup packed fresh mint leaves

• ¼ cup packed fresh tarragon leaves

• ⅓ cup soy sauce

• ¼ cup fresh lime juice

• 3 Tbsp apple cider vinegar

• 5 cloves garlic

• 1 jalapeño, sliced

• 1 (3-inch) piece fresh ginger, peeled and chopped

• 1 tsp dried oregano

• 2 tsp ground cumin, divided

• ½ cup plus 2 Tbsp olive oil

• Kosher salt

• Pepper

• 12 pieces of assorted chicken legs/thighs (about 1.4kg)

• 700g dutch carrots or medium carrots, quartered lengthwise

• ½ tsp smoked paprika

• ⅓ cup mayonnaise

STEP BY STEP

1. In a food processor, puree herbs with soy sauce, lime juice, vinegar, garlic, jalapeño, ginger, oregano, cumin, ½ cup oil and 1 tsp. salt until smooth. Transfer ¾ cup to a small bowl; set aside.

2. Transfer remaining marinade to a large 4L resealable plastic bag; add chicken. Seal bag, tossing to coat, and refrigerate at least 5 hrs. or up to overnight.

3. Heat oven to 190°C. Place a wire rack in a rimmed baking tray lined with foil. Arrange chicken on a rack, discarding the marinade in the bag; bake for 30 mins.

4. While chicken is baking, on another rimmed baking sheet, toss carrots with remaining 2 Tbsp oil, then smoked paprika, remaining tsp cumin and ½ tsp each salt and pepper.

5. After chicken has roasted 30 min., increase oven temp to 220°C. Add carrots to the oven with the chicken. Roast until chicken is cooked through, 15 to 20 minutes more, then let rest. Toss carrots and continue roasting until golden brown and tender, 6 to 10 minutes more.

6. Meanwhile, whisk together the mayonnaise into the reserved marinade. Serve chicken with green sauce and roasted carrots.

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