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Chicken and Lemon Coriander Glaze

Prep time:
10mins

Cooking time:
40mins mins

Serves:
4 people

A deliciously refreshing and light dish. Serve with rice or salad. For another citrus twist, replace the lemon with the rind and juice of a small orange and use ground cumin instead of ground coriander.

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Chicken and Lemon Coriander Glaze

ingredients

4 Simon Howie chicken breasts skin on

A pinch salt and freshly ground black pepper

2tbsp clear honey

1tsp ground coriander

2tbsp freshly chopped coriander

3 lemons

Method

  1. Preheat the oven to 190 C (fan oven 170 C, 375 F, gas 5). Wash and pat dry the chicken and season all over. Finely grate the rind from one of the lemons and extract the juice. Cut the remaining lemons into quarters.
  2. Put the chicken, skin-side up, in a shallow ovenproof baking dish or roasting in. Mix the lemon rind and juice with the honey and ground coriander. Pour all over the chicken, making sure the pieces are all coated.
  3. Bake in the oven for 20 minutes, basting occasionally, and then add the lemon quarters. Bake for a further 20 minutes until the chicken is golden and thoroughly cooked. Serve straight from the dish, sprinkled with fresh coriander.

Simon Howie

Chicken and Lemon Coriander Glaze

A deliciously refreshing and light dish. Serve with rice or salad. For another citrus twist, replace the lemon with the rind and juice of a small orange and use ground cumin instead of ground coriander.

Prep time: 10mins

Cooking time: 40mins

Serves: 4

Chicken and Lemon Coriander Glaze

ingredients

Method

  1. Preheat the oven to 190 C (fan oven 170 C, 375 F, gas 5). Wash and pat dry the chicken and season all over. Finely grate the rind from one of the lemons and extract the juice. Cut the remaining lemons into quarters.
  2. Put the chicken, skin-side up, in a shallow ovenproof baking dish or roasting in. Mix the lemon rind and juice with the honey and ground coriander. Pour all over the chicken, making sure the pieces are all coated.
  3. Bake in the oven for 20 minutes, basting occasionally, and then add the lemon quarters. Bake for a further 20 minutes until the chicken is golden and thoroughly cooked. Serve straight from the dish, sprinkled with fresh coriander.
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