Roast chicken with coriander seeds, thyme & tomato

serves 4-6 mains
difficulty easy
prep time 10mins (approx.)
total time 1hrs 15mins (approx.)
main ingredient(s) chicken, Tomatoes

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(This recipe was featured at Better Homes and Gardens LIVE, Melbourne, 2012) BHG


1.6kg chicken, cut into eight pieces
3 tablespoons coriander seeds
1 tablespoon black peppercorns
2 tablespoons sea salt flakes
8 cloves garlic, skin on
1 teaspoon dried chilli flakes
30 ml olive oil
8 sprigs thyme
400 grams tinned crushed tomatoes, drained
20 ml sherry or red wine vinegar


Place chicken pieces in a large plastic zip-lock bag. Roughly crush coriander seeds and peppercorns in a mortar and pestle, add the salt, garlic and chilli flakes and roughly crush. Tip the spice mixture into the zip-lock bag, add the olive oil and massage it into the chicken. Refrigerate for at least 20 minutes (overnight, if possible) to allow flavours to infuse.

Preheat oven to 220°C.

Remove chicken pieces from the bag and place them skin-side up in a 40cm x 25 cm ceramic or cast-iron baking dish. Scatter over the thyme sprigs and tomatoes. Roast for 50 to 60 minutes or until the chicken is golden and cooked through.

Remove from oven, drizzle with the vinegar and allow to rest for 5 minutes. Serve the chicken in the roasting dish with pan juices spooned over it.

Comments & Reviews9

Linda Hill's picture
Linda Hill
Jun 23, 2012

Hi Karen,
I made this a long time ago. The family all loved this dish. It'ss one of those super easy one to throw together. I made the slightly different version from the Feasting Book. The cherry tomatoes it that receipe went mushy for me and I remember thinking next time I would add them towards the end just to heat them up as I think they look special whole. Thanks for this recipe and I must make it again sometime.

susan@meangreens's picture
Feb 15, 2013

That was just such a satisfying dish. We used a free range chicken, cut into pieces.
Served with fresh green salad & potatoes. Fussy teens went back for seconds!!!

just deserts's picture
just deserts
Jul 5, 2013

Karen I have your first 2 books and just love the recipes because they actually always come out looking like the picture. You make me look great when I lay the dinner table with your food.

I'm overdue to do an extended family dinner for 16 ppl. This is one of the recipes I'm planning on making, the other is the totally awesome slow baked lamb shoulder dish with cos lettuce, feta, yoghurt, dill salad. Made this lamb dish many times in the slow cooker. It's a regular request and deservedly so. These dinners have to be easy and they have to be delicious. That's why I mostly cook from cooking @ home & where the heart is.

Dizzy's picture
Jul 22, 2013

My brother in law cooked this last week and it was fabulous. So I cooked it last night for a friend nod it was way too salty. I don't understand what I did wrong as I checked the ingredients and I used the correct amount. I've cooked Karen's stuff for years and have never gone wrong so I'm stumped. If anyone has any thoughts I'd be grateful to hear.

MN's picture
Feb 6, 2014

This is one of my family's favorites - it's has lots of eye appeal and a wonderful, punchy flavor. I've made this dish with chicken pieces with the skin on and with skinless thigh fillets. Either way the chicken remains succulent and tender.

CeeCee43's picture
May 26, 2014

Had chicken breasts instead of chicken pieces but did it anyway and it was fabulous! Another recipe for keeps, thanks Karen.

Linda Hill's picture
Linda Hill
Jul 8, 2014

This is the second time I have made this and everyone was most impressed. I served it with baby potatoes with sour cream, pistachios and dill (as per "Feasting Page 153). I enjoyed this much more this time. Same ingredients only I combined all the ingredients (minus some green mix held back for decoration) layered in a jug, placed a plate over the jug and while waiting for the chicken to cook I gently turned the jug and plate a few times to make sure the sauce flavoured and moistened the potatoes. In the end I lifted the jug off and they stayed in this perfectly formed mound (unintentional). I then sprinkled the remaining green herbs on top. This technique is similar to how some Middle Eastern rices dishes are served to display and golden crust (tahdig)on the bottoms of their rice dishes which in my case was Rice with lots of fresh dill and peas. 2 carbs I know, but wow this was an amazing dinner, tasty and so colourful. A visual delight.

Linda Hill's picture
Linda Hill
Jul 8, 2014

'Re: Feasting - MIDDLE EASTERN DINNER - page 149. For those who are interested, the poached apricots was a lovely delicate dessert to follow this kind of full flavoured chicken dish (made previously). The broad beans with harissa - make sure your guests like the heat up or otherwise make half without any harissa. Ricotta and haloumi pastries I will have to make this weekend to complete all recipes in this section. Anything with pomegranate molasses just has to taste great. I really love this book.

Sally Powell's picture
Sally Powell
Jan 29, 2015

Hi Karen,
I have just done your Greek-Syle Roast Chicken from your Everyday book. Once again it looks and smells amazing! Thank you!

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