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Lemon, ginger and coriander chicken with potatoes and slaw

Name: Lemon, ginger and coriander chicken with potatoes and slaw
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 4
Ingredients: 750g new potatoes, thickly sliced; 1 tbsp coriander seeds; Finely grated zest and juice 1 lemon; 20g ginger, finely grated; 2 tbsp olive oil; 4 chicken legs; 2 carrots; 100g radishes; 2 tbsp mayonnaise; 2 tbsp greek yogurt; 25g coriander, roughly chopped(see tips)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 6 Jul 23
Updated: 4 Mar 25

Lemon, ginger and coriander chicken with potatoes and slaw

Freshly grated ginger, lemon zest and crushed coriander seeds work wonders to upgrade a simple chicken dinner. Whip up a summery slaw while the chicken and potatoes bake, then save any leftovers for lunch the next day.

Find more purse-friendly chicken dinner ideas here, and don’t forget to let us know what you think if you make the recipe with a rating! We love receiving your feedback.

Easy
August 2023

Test kitchen approved

Serves 4
Hands-on time 20 min, oven time 40 min

Find more purse-friendly chicken dinner ideas here, and don’t forget to let us know what you think if you make the recipe with a rating! We love receiving your feedback.

Gluten-free

Nutrition: per serving

Calories: 515kcals
Fat: 28g (6.7g saturated)
Protein: 28g
Carbohydrates: 35g (8.4g sugars)
Fibre: 6.4g
Salt: 0.4g

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Ingredients

750g new potatoes, thickly sliced
1 tbsp coriander seeds
Finely grated zest and juice 1 lemon
20g ginger, finely grated
2 tbsp olive oil
4 chicken legs
2 carrots
100g radishes
2 tbsp mayonnaise
2 tbsp greek yogurt
25g coriander, roughly chopped(see tips)

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Method

Heat the oven to 200°C fan/gas 7. Spread out the sliced potatoes evenly in a large roasting dish. Crush the coriander seeds using a pestle and mortar, then stir in the lemon zest, ginger and oil.
Season the chicken with salt, then coat with the oil mixture, pushing some under the skin. Sit the chicken on top of the potatoes, skin-side up, and roast for 35-40 minutes, until the potatoes are tender and the chicken has crispy skin and is cooked through.
Meanwhile, grate the carrots and finely slice the radishes. In a large bowl, combine the mayonnaise, yogurt and lemon juice and season well. Stir through the carrots, radishes and coriander until well combined. Serve the slaw alongside the chicken and potatoes.

Recipe from August 2023 Issue

Nutrition

Nutrition: per serving

Calories: 515kcals
Fat: 28g (6.7g saturated)
Protein: 28g
Carbohydrates: 35g (8.4g sugars)
Fibre: 6.4g
Salt: 0.4g

delicious. tips

Herb stalks contain just as much flavour as the leaves (if not more) – just chop them a little finer and you can include them in your slaw or stir them into the chicken marinade.

Use a mixture of chicken thighs and drumsticks rather than whole legs if you like. You can also make this dish with skin-on chicken breasts; just reduce the cooking time to 30 minutes.