Cosce di pollo al forno con salsa verde speciale

Ingredienti

• 8 chicken thighs (I used skin on, bone-in, but you can use skinlness for lower calories.)
• 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)
• 1/4 cup olive oil
• 1/4 cup water (Plus a little extra depending on consistency)

Preparazione

1. 1

   Preheat the oven to 200 C / 400 F. Grease a large flat oven tray with a little olive oil

2. 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. Add a little extra water if it's too thick and not blending. Alternatively, you can chop all the ingredients very finely and mix the marinade by hand.

3. 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. 4

   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 salt.

5. 5

   Place the oven tray in the oven, middle shelf, and bake for 20 minutes. Take the tray out and turn the pieces over. Cook skin side up for 10 more minutes.

6. 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.