serves
4-6 mains
difficulty
easy
prep time
10mins (approx.)
total time
1hrs 15mins (approx.)
Roast chicken with coriander seeds, thyme & tomato
(This recipe was featured at Better Homes and Gardens LIVE, Melbourne, 2012) BHG
Ingredients
1.6kg chicken, cut into eight pieces
3 tablespoons coriander seeds
1 tablespoon black peppercorns
2 tablespoons sea salt
8 cloves garlic, skin on
1 teaspoon dried chilli flakes
30 ml olive oil
8 sprigs thyme
400 grams tinned crushed tomatoes, drained
20 ml sherry or red wine vinegar
Method
Place chicken pieces in a large plastic zip-lock bag. Roughly crush coriander seeds and peppercorns in a mortar and pestle, add the salt, garlic and chilli flakes and roughly crush. Tip the spice mixture into the zip-lock bag, add the olive oil and massage it into the chicken. Refrigerate for at least 20 minutes (overnight, if possible) to allow flavours to infuse.
Preheat oven to 220°C.
Remove chicken pieces from the bag and place them skin-side up in a 40cm x 25 cm ceramic or cast-iron baking dish. Scatter over the thyme sprigs and tomatoes. Roast for 50 to 60 minutes or until the chicken is golden and cooked through.
Remove from oven, drizzle with the vinegar and allow to rest for 5 minutes. Serve the chicken in the roasting dish with pan juices spooned over it.
Hi Karen,
I made this a long time ago. The family all loved this dish. It'ss one of those super easy one to throw together. I made the slightly different version from the Feasting Book. The cherry tomatoes it that receipe went mushy for me and I remember thinking next time I would add them towards the end just to heat them up as I think they look special whole. Thanks for this recipe and I must make it again sometime.