Chipotle-roasted chicken with salsa verde

A one-pan dish with endless possibilities.

📝 Ingredients

• 4 chicken Marylands (about 250gm each), jointed
• 2 canned chipotle chillies in adobo, finely chopped
• 1 garlic clove, crushed
• 1 tsp ground coriander seeds
• 1 tsp ground cumin
• 1/2 tsp ground paprika
• Halved avocado, shredded cabbage (optional) and bread or tortillas, to serve
• Salsa verde
• 1 bunch coriander, finely chopped
• 2 spring onions, finely chopped
• 2 jalapeños, finely chopped
• Juice of 2 limes, plus lime halves to serve
• 1 tbsp olive oil

👨‍🍳 Instructions

1. 11.: Preheat oven to 220°C. Place chicken in a roasting pan with chipotle, garlic and spices, and season with salt. Toss to coat and combine. Turn chicken skin-side up and roast until cooked through and juices run clear when a thigh is pierced with a skewer (30 minutes).
2. 22.: Meanwhile, for salsa verde, stir ingredients in a bowl with a large pinch of salt to combine.
3. 33.: Serve chicken with salsa verde, avocado, shredded cabbage and bread.