Chicken with coriander and chilli butter

Prep time - 10 Minutes
Cook time - 50 Minutes
Serves - 4
Difficulty - Easy


8 organic chicken thigh joints

Coriander and chilli butter:
1 pack Castle Dairies Salted Welsh butter at room temperature
1 small bunch fresh coriander
1 medium size red chilli
1 juicy lime
2 fat cloves garlic


Preheat your oven to gas 5/190c.

Rinse and pat dry the chicken thighs. Trim any excess fat away and lay them in a roasting tin.

To make the savory butter, mash the butter up on a chopping board. Finely chop the coriander leaves and stems and mix with the butter. De-seed the chilli and cut into fine sticks, then dice them and mix with the butter. Grate a little of the lime zest, and add the limejuice to the butter.

Finally crush the garlic under the flat side of your knife, remove the skins, sprinkle with a little sea salt and paste using your knife. Mix everything together. Place in a sheet of foil and roll up into a log, fold the edges to seal. Keep in the fridge and use as needed, or freeze up to 6 weeks.

Place a heaped teaspoon of the butter onto each thigh. Place in the oven and cook for 20 minutes, remove and spoon the melted butter over the thighs and place back in the oven for another 10 minutes. Remove and baste again, then return for another 10 minutes to complete the cooking.

The thighs should be crisp and golden with a rich coriander and chilli butter sauce. Rest in the pan for 10 minutes before serving with a crisp seasonal salad.