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Baked Chicken Thighs With Special Green Sauce:

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Learn how to make succulent baked chicken with special green sauce. This emerald sauce is made with multiple herbs, garlic, mustard and seasonings blended until smooth. It’s super fragrant and flavourful and can be used with more than just the chicken. This recipe is Whole30, paleo, keto/low-carb friendly.

• ▢ 8 chicken thighs I used skin on, bone-in, but you can use skinlness for lower calories.

For the green sauce

• ▢ 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

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

• 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.

• 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.

• 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.

• 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.

• 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.

• I am using chicken thighs with skin on and bone in but you can easily use chicken thighs without the bone and without the skin. If the thighs don’t have the bone in, they will need 5 minutes less in the oven. Similarly, you can use chicken breasts.
• You can use any fresh herbs you like. I prefer to use ‘soft’ herbs like basil, parsley, coriander and so on, rather than ‘hardy’ herbs like rosemary, sage or thyme. Celery leaf is a flavourful addition and a great way to use up the whole celery. Rocket or spinach can also be added. Store leftover sauce in an airtight container for up to a week. If there are some herbs that you don’t have as fresh but you have them dry, you can use that instead but the colour might not be as vibrant green.

Serving: 1.5 thighs with sauce | Calories: 506kcal | Carbohydrates: 1g | Protein: 32g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 547mg | Potassium: 416mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

Keywords: Keto, Chicken, Dinner, Chicken Thighs, Herbs, Green Sauce

Jeannie notes.. Above is curated for evaluation and recommendation from irenamacri.com

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Baked Chicken Thighs With Special Green Sauce

reco low-cal