An easy oven main dish is this delicious recipe for chicken coriander with lemon and chili powder complete with potatoes and carrots. The result is tender and succulent chicken with a unique spicy flavor that makes a wonderful new dish to add to your recipe box.
To make this oven baked chicken, you have two different ways to prepare it. First and foremost, you can leave the skin on or remove it then dip the naked thighs or breasts in the olive oil and seasonings before transferring to a well greased baking pan that is covered with aluminum foil to arrange in a single layer with the vegetables for a low-cholesterol version. You also will turn and baste it after 30 minutes before returning to continue baking for the remaining 30 minutes at 350-degrees.
In short, I hope that if you’re searching for a new and tasty way to cook poultry, then you won’t be disappointed in this aromatic lemon chili chicken. Please share this chicken recipe with your friends and family and come back to my blog for more delicious and home-tested recipes such as my glazed chicken thighs with catsup, soy sauce and molasses.
Chicken Coriander With Lemon and Chili
6 bone-in chicken thighs or 3 chicken breasts
4 tablespoons olive oil
1 small onion, finely chopped
1 tablespoon of ground coriander
1 ½ teaspoon of salt
½ teaspoons of chili powder
1/4 teaspoon of black pepper
1 tablespoon of lemon juice (fresh or bottled reconstituted)
4 potatoes, peeled and chopped into thick slices
3 carrots, peeled and quartered
In a frying pan, heat the olive oil and brown the thighs until golden brown before adding the onion, coriander, salt, pepper, chili powder, and lemon juice.
Remove the chicken and place in a heavy skillet while you add the chopped potatoes and carrots to gently brown in the seasoned pan juices.
Afterwards, place the chicken pieces into a heavy covered skillet and bake in a 350-degree oven for about 30 minutes before turning the chicken and vegetables in the pan liquid.
Return to the oven and continue cooking for an additional 30 minutes.
ENJOY!
- 6 bone-in skin on chicken thighs or 3 chicken breasts
- 4 tablespoons olive oil
- 1 small onion finely chopped
- 1 tablespoon of ground coriander
- 1 ½ teaspoon of salt
- ½ teaspoons of chili powder
- 1/4 teaspoon of black pepper
- 1 tablespoon of lemon juice fresh or bottled reconstituted
- 4 potatoes peeled and chopped into thick slices
- 3 carrots peeled and quartered
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In a frying pan, heat the olive oil and brown the thighs until golden brown before adding the onion, coriander, salt, pepper, chili powder, and lemon juice.
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Remove the chicken and place in a heavy skillet while you add the chopped potatoes and carrots to gently brown in the seasoned pan juices.
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Afterwards, place the chicken pieces into a heavy covered skillet and bake in a 350-degree oven for about 30 minutes before turning the chicken and vegetables in the pan liquid.
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Return to the oven and continue cooking for an additional 30 minutes.
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ENJOY!
Mmmmmmmmmm…..naked thighs!