Name: Chipotle-roasted chicken with salsa verde
Yield: 4
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

A one-pan dish with endless possibilities. Try it with tortillas and some shredded cabbage for a build-your-own-taco night.

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

Method

1.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.Meanwhile, for salsa verde, stir ingredients in a bowl with a large pinch of salt to combine.

3.Serve chicken with salsa verde, avocado, shredded cabbage and bread.

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers