Coriander-Roasted Chicken | Christopher Kimball’s Milk Street

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Milk Street Recipe

Coriander-Roasted Chicken

50 minutes

Coriander-Roasted Chicken

A whole chicken can take quite some time to roast, which can be a challenge on weeknights. But chicken parts cook quickly and taste equally good. If you use a combination of breasts and legs or thighs, begin checking the breast for doneness after about 30 minutes of roasting, as white meat is done at 160°F while dark meat needs to reach 175°F. We came up with three variations on this supper, using coriander, spicy Scotch bonnet and tangy za'atar to add flavor and depth to our dishes. In this take, the citrusy, floral notes of the coriander in the spice rub pair well with the lemon zest and juice in the accompanying sauce. These flavorful chicken dishes are a great match for the earthy sweetness of root vegetables such as roasted or mashed sweet potatoes or winter squash drizzled with tangy yogurt. They're also excellent with our herbed bulgur pilaf with fried chickpeas.

4

Servings

Tip

Don't use a roasting pan. The low sides of a sturdy rimmed baking sheet allow the chicken to cook quickly and brown evenly.

50 minutes

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