Baked Chicken Thighs With Special Green Sauce

🧂 Ingredients

• 8 chicken thighs

  skin on, bone-in, see notes for alternatives
• A handful of celery leaves
• A handful of coriander/cilantro leaves
• A handful of parsley leaves
• 1 tablespoon of oregano leaves
• A handful of basil leaves
• 2 cloves of garlic

  roughly sliced
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 2 teaspoons onion powder
• Juice of 1/2 large lemon

  plus extra for serving
• 5 tablespoons olive oil
• 1/4 cup water

Instructions

• 1 Preheat the oven to 200 C / 400 F. I leave the flat oven tray in the oven to
  heat up as well.
• 2 Place the green sauce ingredients in a small blender or a food processor. Whiz
  up for a minute, processing into smooth, thick sauce. Scrape the sides half way
  through. Alternatively, you can chop all the ingredients very finely and mix the
  marinade by hand.
• 3 Reserve 2 tablespoons of the sauce in a small bowl and pour the rest over the
  chicken thighs. Mix well, making sure the pieces are evenly coated.
• 4 Melt a teaspoon of coconut oil in the preheated, large, flat oven tray or a
  sheet pan. Place the chicken pieces, skin side down, on the tray and scoop any
  remaining marinade from the chicken bowl on top of the pieces (not the reserved
  sauce, as we’re using it right at the end). Sprinkle the chicken with a little
  more sea salt. Place the oven tray in the oven, middle shelf, and bake for 20
  minutes.
• 5 After 20 minutes rotate the tray (not the chicken) to ensure even cooking. Turn
  the oven down to 180 C / 380 F. Place back in the oven for 5 minutes. After 6
  minutes, remove the tray and turn the pieces over, placing them skin side up.
  Then back in the oven for the final 10 minutes.
• 6 Remove the cooked chicken to a plate, facing them skin side up (or whichever way
  you like). Scoop a teaspoon of the reserved green sauce on top of each piece and
  garnish with a fresh herb leaf, if you like. Serve with extra lemon on the side.

Nutrition Info