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Herbed Chicken

 In Chicken

Whilst thinking of ways to best showcase herbs, I knew I had to do something with Chicken. I love chicken because it’s such a great ‘canvas’ to carry other flavours. And one of my favourite ways of cooking it, is just like this. Loads of lemon juice, mustard and herbs. The chicken just comes alive after being marinated in this mixture and after roasting, the salty skin is just to die for.

This marinade can also be done in a two different ways. You could either just blitz everything in the food processor until it’s a thick-ish paste to spread on the chicken or you could chop all the herbs and garlic and just mix it yourself (which is what I’ve done). The end result is basically the same, it just depends on how much time you have. This would also be perfect in summer on the braai but I love it in winter because all the bright and sunny flavours conjures up memories of wonderful summer days spent in the French Countryside. Ok, maybe not memories, as I’ve never been there, but you know what I mean. You could also use pretty much any herb you wish with this but I love the combination of Parsley, Sage and Thyme with the Dijon and lemon. Oregano, Tarragon and Rosemary would all also be super delish!

I think that’s what I love so much about cooking with herbs. If you don’t like a specific herb, you just replace it with a different one. The flavour might not be exactly the same but it doesn’t matter. And there’s pretty much a herb for every palate. My husband for one, HATES Rosemary. He says he cannot understand why anyone would ever want to cook with it. I really don’t like fresh Coriander and my dad doesn’t like Tarragon. You just have to play around with the flavours and see which ones you like. And then start experimenting with different foods. Add some chives to your scrambled eggs or some basil to a tomato salad. You’ll be surprised at how the flavours come alive and even if you don’t like it, at least you can say that’ you’ve tried it. Don’t be scared of cooking with herbs, I know so many people are but there’s nothing to be scared of. It can open a whole new world, culinary-wise, for you and you will probably not understand how you’ve cooked without them before! Go on, herb a little!

Serves 4

4 chicken leg portions
1/2 cup Olive oil
Juice of 2 Lemons
1tbsn Dijon mustard
2tbsn Chopped Parsley
1tbsn thyme leaves
1tbsn chopped Sage
4 garlic cloves, chopped
Salt & Black pepper

  • Combine all the ingredients and allow to marinade for at least 30 minutes.
  • Roast/grill until the chicken is cooked all the way through and the skin is crisp and golden.
  • Serve with salad and loads of bread.
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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 3 comments
  • nina
    Reply

    Love to use fresh herbs, picked from my own garden……you have really packed the chicken full of herbs!! Yum!

    • Ally_R
      Reply

      I love, love, love loads of herbs on chicken. 🙂

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