Easy peasy squeezy herby chicken
2kg chicken thighs - boneless
2 tbsp squeezy basil
2 tbsp squeezy coriander
2 tsp squeezy chilli
2 tbsp squeezy garlic
1 tbsp squeezy parsley
2 tbsp apple cider vinegar
1 tbsp maple syrup
1 tbsp olive oil
2 tsp smoked paprika
2 tsp tomato paste
1 tsp ground cumin
juice 2 lemons
good quality olive oil
maldon sea salt flakes
freshly ground black pepper
Combine basil, coriander, chilli, garlic, parsley, vinegar, maple syrup, olive oil, paprika, tomato paste, cumin and lemon juice
in a mixing bowl, stir together really well. Set aside. Cut away any excess loose skin from the chicken then place on paper towel skin-side up. Thoroughly pat dry the skin using paper towel then prick each piece a few times with a small, sharp knife. Add to a large mixing bowl. Cover with marinade.
Using clean hands (or wearing latex gloves) thoroughly coat the chicken in the marinade then transfer to a baking tray which is able to fit in your fridge, using two if required. Season well with salt an freshly ground black pepper, cover with cling wrap and chill for 4-8 hours or overnight if you can.
Preheat oven to 180˚c/350˚f.
Roast chicken (basting often) for 40-45 mins or until golden brown, sauce is caramelised and meat thoroughly cooked through.
NOTES
This recipe uses more of those ‘squeezy’ herbs - as I call them. They are tubes of herb pastes and are incredibly convenient to use in cooking, readily available in all supermarket. I find them brilliant for using in marinades and I’ve done so in this very easy, super weeknight family-friendly dinner. This marinade is bursting with flavour and I found it impossible almost not to keep pulling the skin off the chicken and eat it during and after shooting this pic.