This recipe was adapted from one in Karen Martini’s column in Sunday Life. Cooked for me I loved it and said it was worthy of a guest spot. Anyway you can never have too many chicken recipes right?
1.6 kg barn-raised roasting chicken, cut into 10 pieces
3 tbsp coriander seeds
1 tbsp black peppercorns
8 cloves garlic, skin on, woody end removed
1 tsp dried chilli flakes
2 tbsp Murray River pink salt flakes (or sea salt)
30 mL extra virgin olive oil
8 – 10 sprigs thyme
1 punnet cherry tomatoes
20 mL sherry vinegar
Place chicken pieces in a large, plastic zip-lock bag. Roughly crush coriander seeds and peppercorns in a mortar and pestle. (If your mortar and pestle is not very large you may need to do this in 2 or more batches). Add garlic and roughly crush. Add chilli and salt. Tip spice mix into bag, add olive oil and massage into chicken. Refrigerate for at least 15 minutes (overnight if possible) to allow flavours to infuse. (Mine got 3.5 hours, and the flavours were beautiful.)
Preheat oven to fan-forced 220C (240C conventional). Remove chicken from bag and place in a 40cm X 25cm ceramic baking dish. (I used a lasagne dish, which is actually 32cm X 23cm, and it worked fine.) Scatter over thyme and tomatoes and roast for 55 minutes or until chicken is golden and cooked (I gave mine an extra 5 minutes with the oven at 240C fan-forced to give the chicken a bit more colour).
Remove from oven, drizzle over sherry vinegar and allow to rest for 5 minutes. Serve chicken with pan juices spooned over.
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