Keep dinner fast, interesting and tasty with classic Chilean flavours.
Ingredients
- 1/3 cup fresh flat-leaf parsley leaves
- 1/3 cup fresh coriander leaves
- 2 teaspoons dried chilli flakes
- 1 teaspoon finely grated lemon rind
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1/3 cup olive oil
- 1.5kg mixed chicken pieces, trimmed
- 4 desiree potatoes, cut into wedges
Method
- Step 1Process parsley, coriander and chilli until finely chopped. Add lemon rind, lemon juice, vinegar and 1/4 cup oil. Process to combine.
- Step 2Using a sharp knife, cut slits in chicken. Place parsley mixture in a glass or ceramic dish. Add chicken. Turn to coat.
- Step 3Preheat oven to 240ºC/220ºC fan-forced. Line a baking tray with baking paper. Toss potato and remaining oil in a bowl. Season with salt and pepper. Transfer to prepared tray. Bake for 30 minutes or until golden.
- Step 4Meanwhile, preheat a barbecue plate over medium heat. Cook chicken for 5 minutes each side or until browned. Reduce heat to medium-low. Cook for 15 minutes each side or until cooked through. Serve with wedges.
- High protein
- Low carb
- Low sodium
- Low sugar
Nutrition
2698 kj
Energy
31g
Fat Total
7g
Saturated Fat
2g
Fibre
79g
Protein
262mg
Cholesterol
212.45mg
Sodium
2g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
Variation: You could use 2 teaspoons Portuguese chicken seasoning instead of dried chilli flakes. Timesaver shortcut: Microwave or parboil potatoes until almost tender for a shorter baking time.
About this recipes: We used a combination of chicken drumsticks, wings and chicken thigh cutlets with the skin on. They’re available from the supermarket deli or the fresh meat and poultry section.
- Author: Jenny Fanshaw
- Image credit: Steve Brown
- Publication: Super Food Ideas
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