Fast Recipes

Chipotle-roasted chicken with salsa verde

A one-pan dish with endless possibilities.

By Lisa Featherby
  • Serves 4
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A one-pan dish with endless possibilities. Try it with tortillas and some shredded cabbage for a build-your-own-taco night.


  • 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


  • 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.