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Roast Chicken with Spicy Coriander Green Sauce

Roast Chicken with Spicy Coriander Green Sauce


Cutting the chicken in half before roasting allows for caramelisation and crispness all round. With a spicy green sauce, this dish is a hit.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 60 mins
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1.5 – 1.7 kg whole free-range chicken
2 Tbsp (30 ml) olive oil
2 Tbsp (30 ml) vinegar
2 Tbsp (30 ml) your favourite spice mix
salt and pepper

You’ll Need

paper towel
kitchen scissors

Spicy Coriander Green Sauce

½ C (125 ml) mayonnaise
40 g fresh coriander
20 g fresh chives
2 jalapeños (1 deseeded, 1 with seeds)
2 garlic cloves
zest and juice of 2 limes
salt and pepper


Preheat the oven to 230 ºC.

Remove the chicken from the packaging and pat it dry with paper towel. Flip the chicken over and, using the kitchen scissors, snip along the both sides of its spine to remove. Discard the spine then using a sharp chef’s knife, cut in between the breasts and separate the chicken into two pieces.

Mix the olive oil, vinegar and spice together in a small bowl then brush the chicken with the mixture. Season the chicken all over, then place it skin side up onto a rack on a baking tray or a foil lined baking tray. Roast the chicken for 20 minutes at 230 ºC, then drop the temperature to 180 ºC and continue roasting for another 45 minutes, or until the thickest part of the thigh reaches 74 ºC on a digital thermometer. Let the chicken rest for at least 15 minutes before carving.

Spicy Coriander Green Sauce

Place all of the ingredients into a bowl and blitz with a stick blender, taste and adjust the seasoning and then set aside.

To Serve

Serve the chicken with your favourite sides – think potato bake, a great green salad or your favourite homemade bread. Drizzle with a little sauce and serve the rest on the side.