Baked Chicken Thighs With Special Green Sauce

You will love this baked chicken with green sauce both for its vibrant colour and spectacular flavour. Chicken thighs are marinated in a special, herb-rich sauce and baked to succulent perfection! Easy enough to make for a weeknight dinner! This chicken thigh recipe is Paleo, Whole30 and keto-friendly.


Baked chicken with green sauce

If you follow me on Instagram, you might have seen my live video story of making these juicy baked chicken thighs with a special, secret green sauce. I promised that I would the recipe up on the blog, so here it is!

 

LET’S TALK ABOUT THE GREEN SAUCE

This sauce is fantastic for using up any fresh herbs and leafy greens. It is similar to salsa verde and is used both as a marinade for the chicken before it’s baked and as a condiment served over the top or alongside this dish.

It’s also quite versatile and can be used with any other meat, fish or seafood. I like it on top of scrambled or poached eggs in the morning, and as a base for a salad dressing.

Baked Chicken Thighs With Special Green Sauce (Gluten-free, Paleo, Whole30)

HOW TO MAKE BAKED CHICKEN WITH GREEN SAUCE

  • I am using chicken thighs with skin on and bone in but you can easily use chicken thighs without the bone and without the skin. If the thighs don’t have the bone in, they will need a little less time to cook. Similarly, you can use chicken breasts or turkey steaks. Pork steaks or fish fillets would also work well. You will need less cooking time for those.
  • You can use any fresh herbs you like. I prefer to use ‘soft’ herbs like basil, parsley, coriander and so on, rather than ‘hardy’ herbs like rosemary, sage or thyme. Celery leaf is a flavourful addition and a great way to use up the whole celery. Rocket or spinach can also be added. Store leftover sauce in an airtight container for up to a week.
  • Herbs, garlic and other seasonings and condiments are blended into an emerald-green sauce. Chicken meat is then coated and marinated in half of the sauce before getting baked in the oven. See the full recipe and timings below.

How to make baked chicken with green sauce

 

Baked Chicken With Green Sauce

MORE OF MY FAVOURITE CHICKEN RECIPES

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Baked Chicken Thighs With Special Green Sauce

Baked Chicken Thighs With Special Green Sauce

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Chicken
  • Method: Baked
  • Cuisine: European
  • Diet: Gluten Free

Description

Learn how to make succulent baked chicken with special green sauce. This emerald sauce is made with multiple herbs, garlic, mustard and seasonings blended until smooth. It’s super fragrant and flavourful and can be used with more than just the chicken. This recipe is Whole30, paleo, keto/low-carb friendly.


Ingredients

Scale
  • 8 chicken thighs (skin on, bone-in, see notes for alternatives)

For the green sauce

  • A handful of celery leaves
  • A handful of coriander/cilantro leaves
  • A handful of parsley leaves
  • 1 tablespoon of oregano leaves
  • A handful of basil leaves
  • 2 cloves of garlic, roughly sliced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 2 teaspoons onion powder
  • Juice of 1/2 large lemon (plus extra for serving)
  • 5 tablespoons olive oil
  • 1/4 cup water

Instructions

  1. Preheat the oven to 200 C / 400 F. I leave the flat oven tray in the oven to heat up as well.
  2. Place the green sauce ingredients in a small blender or a food processor. Whiz up for a minute, processing into smooth, thick sauce. Scrape the sides half way through. Alternatively, you can chop all the ingredients very finely and mix the marinade by hand.
  3. Reserve 2 tablespoons of the sauce in a small bowl and pour the rest over the chicken thighs. Mix well, making sure the pieces are evenly coated.
  4. Melt a teaspoon of coconut oil in the preheated, large, flat oven tray or a sheet pan. Place the chicken pieces, skin side down, on the tray and scoop any remaining marinade from the chicken bowl on top of the pieces (not the reserved sauce, as we’re using it right at the end). Sprinkle the chicken with a little more sea salt. Place the oven tray in the oven, middle shelf, and bake for 20 minutes.
  5. After 20 minutes rotate the tray (not the chicken) to ensure even cooking. Turn the oven down to 180 C / 380 F. Place back in the oven for 5 minutes. After 6 minutes, remove the tray and turn the pieces over, placing them skin side up. Then back in the oven for the final 10 minutes.
  6. Remove the cooked chicken to a plate, facing them skin side up (or whichever way you like). Scoop a teaspoon of the reserved green sauce on top of each piece and garnish with a fresh herb leaf, if you like. Serve with extra lemon on the side.

Notes

  • I am using chicken thighs with skin on and bone in but you can easily use chicken thighs without the bone and without the skin. If the thighs don’t have the bone in, they will need a little less time to cook. Similarly, you can use chicken breasts or turkey steaks. Pork steaks or fish fillets would also work well. You will need less cooking time for those.
  • You can use any fresh herbs you like. I prefer to use ‘soft’ herbs like basil, parsley, coriander and so on, rather than ‘hardy’ herbs like rosemary, sage or thyme. Celery leaf is a flavourful addition and a great way to use up the whole celery. Rocket or spinach can also be added. Store leftover sauce in an airtight container for up to a week. If there are some herbs that you don’t have as fresh but you have them dry, you can use that instead but the colour might not be as vibrant green.

Keywords: Chicken, Herbs, Chicken Thighs, Green Sauce, Dinner, Whole30, Paleo, Keto, Low-Carb, Gluten-Free

 

Baked Chicken Thighs With Special Green Sauce (Whole30, Keto)
BY IRENA MACRI

About the author: I share tasty recipes, tips, and meal plans to help you get healthier and lose weight. I am a qualified nutrition coach with an Advanced Diploma in Nutrition & Weight Management. More about me here.

PS. Some posts contain affiliate links, which means I receive a small commission for purchases made through these links.

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Comments

24 Comments
  1. My mouth is watering looking at this recipe. I love chicken thighs even without anything on them, but the mixture of these fresh herbs – yes please! Looks so flavorful!

  2. The ingredients in the green sauce are brilliant! I was wondering as I clicked through what it was going to be made of and it exceeded my expectations! Looks great!

  3. Gorgeous recipe and I love the photos! I really love making sauces that are packed full of herbs – am pinning this one to try in the week. Thanks for a great recipe!

  4. Made this tonight…was delicious, thank you
    It will be on high rotation as all the family loved it ?

  5. Pardon my ignorance! But, for clarification and from those that have made this recipe. #4 and #5 instructions both say “skin side down.” At any time are the thighs cooked skin side UP? Thank you for the clarification. I want to make these! But, as an amateur I don’t want to mess up!

    1. Hey Brenda,

      Yes, it’s meant to be skin side up in step #5! My copy mistake. I have amended the steps. Thank you for spotting this.

      Irena x

  6. These are on my list to make for dinner next week, what vegetables would you serve with them to make a complete dinner time meal?

    1. You could make some sweet potato and cauliflower mash, which would soak up that lovely green sauce and add some sweetness to the meal. Lightly steamed green beans, broccoli and carrots are also simple and nice. Otherwise, a gorgeous coleslaw would go well as well.

  7. WOW.

    I made some changes based on what I had available and it turned out wonderfully but I’m sure the original is fantastic too! Here is what I did differently:

    For “herbs” in the sauce I only used leaves of 2 bunches cilantro, handful celery leaves & handful baby spinach. The rest of the ingredients I followed exactly.

    I used a ceramic casserole dish in oven so I added 5 minutes to the cook time after rotating the dish then I used coconut oil in frying pan to crisp the skin after all of the baking was done because the skins did not crisp in the oven. (I imagine they would have on a sheet pan.) Everything else I followed exactly.

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