Cilantro Chilli Roasted Chicken Thighs with Potatoes
Recipe type: Main
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Chicken thighs – 8 pieces (I used skinless but for more crispiness, you can use skin-on thighs)
  • Potatoes – 2, large
  • Lemon wedges to serve
For Marinade –
  • Fresh cilantro leaves – 2 cups, tightly packed
  • Green chillies – 2 to 3 (adjust depending on your heat preference)
  • Garlic – 6 to 8 cloves
  • Onion – 1, small, roughly chopped
  • Olive oil – ¼ cup (or vegetable oil)
  • Sugar – ½ tsp
  • Salt to taste
  1. Add all the ingredients listed under marinade except oil to a food processor or grinder and blend everything to a smooth paste. Add very little water only if needed to aid smooth blending.
  2. Now add oil in a slow stream keeping the processor on and blend till you get a thick marinade for the chicken. Set aside until you prepare chicken and potatoes.
  3. Cut the potatoes into cubes and season with salt. Keep the skin on for extra crispiness. Wash and pat dry the chicken thighs and season them with salt and pepper.
  4. Now use ¾ of the marinade for chicken and ¼ for the potatoes. Rub the marinade over the chicken on all sides thoroughly. Mix the potatoes with the marinade. Let everything sit for about an hour.
  5. Preheat your oven to 200 C / 390 F. Place the chicken and potatoes on a roasting sheet in a single layer. Baste them with oil.
  6. Roast the chicken for 30 minutes. Then turn them over and roast for another 20 to 30 minutes or until the internal temperature reaches 75 C / 165 F. Do not forget to baste the chicken with oil after every 10 minutes to keep them moist and juicy. *
  7. Once the chicken thighs are completely cooked, serve the mouth-watering cilantro chilli roast chicken thighs with lemon wedges on the side. Enjoy!
*Tips: I used the broiler setting of my oven and placed the roasting sheet at the second rack from top.
Recipe by Flavor Quotient at