The BEST Herby Marinated Chicken with Fresh Coriander & Basil

Looking for a flavourful chicken recipe that’s bursting with fresh herbs? This herb and spice-marinated chicken combines the earthy flavours of garlic, dill, and paprika, balanced with fresh basil and coriander. Perfectly seasoned and baked to juicy perfection, each bite offers a delicious mix of tender, savoury chicken with a bright herb garnish. This recipe is ideal for a simple yet elegant dinner, served alongside leafy greens or a creamy potato salad. Get ready to enjoy a wholesome, aromatic meal that will definitely impress at a dinner party!

Ingredients:

Dry season Mix;

1 tsp garlic powder
1 tsp powdered ginger
1 tsp ground black pepper
1 tsp dried dill
1 tsp paprika
1 tsp celery salt
1 tsp chilli powder
1 tsp dried parsley
1 tsp ground white pepper
2 sprigs fresh thyme
1 kg chicken legs

Fresh Herb Garnish:

½ small onion, diced
2 garlic cloves, crushed
Small handful of coriander leaves
4-5 fresh basil leaves
Avocado oil
Fresh lemon wedges

Method:

1. Clean and prep the chicken legs by removing feathers and excess skin. Rub fine sea salt and lemon juice over the chicken, then rinse with cold water and pat dry with kitchen paper.

2. In a small bowl, combine all dry spices and herbs until evenly mixed. Sprinkle half of the spice mix over one side of the chicken legs and rub in; repeat on the other side. Add thyme sprigs and drizzle with avocado oil. Cover with cling film and marinate for 4 hours or overnight.

3. Preheat oven to 170°C (fan). Remove chicken from the fridge 20 minutes before cooking. Arrange in an ovenproof dish or tray. Cover with baking paper and foil, removing halfway through cooking 30 minutes. To check doneness, poke the thickest part; juices should run clear. Remove from oven and let rest.

4. For the herb garnish, finely chop basil and coriander leaves. Dice the onion and place all ingredients into a mixing bowl. Add crushed garlic and drizzle with avocado oil and some cooking juices. Mix until herbs are well coated.