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Spiced Baked Chicken with Creamy Green Herb Sauce

A flavorful dish combining spiced chicken and a creamy herb sauce, perfect for gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Spiced Chicken
  • 6-8 pieces chicken thighs or chicken breasts
  • 1/3 cup olive oil or melted butter
  • 6 cloves garlic, minced
  • 1 piece jalapeño, finely chopped (seeded for milder heat)
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup fresh cilantro and/or parsley, finely chopped
Fresh Toppings
  • 1 piece ripe mango, diced
  • 1 piece avocado, diced
Creamy Green Herb Sauce
  • 1/2 cup mayonnaise
  • 1/2 cup plain Greek yogurt
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh parsley
  • 2 pieces jalapeños, chopped (seeded if desired)
  • 2 cloves garlic
  • 3 tablespoons fresh lime juice
  • 2 tablespoons toasted sesame oil
  • Salt, to taste

Method
 

Preparation
  1. Preheat your oven to 425°F and lightly grease a large baking dish.
  2. Arrange the chicken in the dish. Pour in the olive oil (or melted butter), and add the minced garlic, chopped jalapeño, cumin, smoked paprika, herbs, salt, and pepper. Toss everything together until the chicken is nicely coated.
  3. For deeper flavor, cover and marinate in the fridge for 1 hour or, if you can, overnight.
Cooking
  1. Bake uncovered for 25-30 minutes until fully cooked through and beautifully golden on the outside. If you prefer that charred finish, hit the broiler for the last 2-3 minutes.
  2. While the chicken is roasting, blend together all the sauce ingredients in a food processor until creamy and smooth. Adjust salt to your taste.
Serving
  1. Serve the chicken over rice or grain bowls, drizzle generously with the herb sauce, and crown with fresh mango and avocado for that final burst of flavor.

Notes

Store cooked chicken in an airtight container for up to 3-4 days in the fridge. It can also be frozen for up to 3 months. Reheat to at least 165°F before serving.