Lemon Coriander Chicken


Who: Chef Adam Dulye, Executive Chef of the Brewers Association and CraftBeer.com

Instagram: @AdamDulye & @CraftBeerDotCom

Chef Dulye’s Guest-Worthy Recipe: Lemon Coriander Chicken with Pan-Fried Potatoes and Spiced Yogurt


“The best meals I had on a trip through Spain over a decade ago were served family style. I’ll often break down a few chickens and roast them when hosting a big group. It’s easy for everyone to just take what they want.

Here, I rub chicken with a lemony herb blend first and then cook until golden brown, served alongside crispy potatoes to soak up the juices, with a peppery, spiced yogurt dip. When it comes to pairing this with the perfect beer, the lemon and coriander flavors are no strangers to saison-style beers, which makes them a no-brainer for this every-man-for-himself feast.”


1/4 c canola oil, plus more for frying

6 garlic cloves, thinly sliced

4 thyme sprigs, chopped

2 tsp ground coriander

1 1/2 Tbsp paprika

1 whole chicken, separated into breasts, legs and thighs, breasts cut in half

Kosher salt

Freshly ground black pepper

1 c plain Greek yogurt

4 lemons, juiced, plus finely grated zest of one lemon

1/2 tsp ground caraway

1/2 tsp ground cumin

3 lbs russet potatoes, peeled and cut into one-inch cubes

1 bunch cilantro, half coarsely chopped, half in torn leaves


Makes 4 to 6 servings

In a large bowl, combine the canola oil with the garlic, thyme, coriander, and half of the paprika. Add the chicken pieces and season with salt and pepper. Using your hands, work the spice mixture evenly into the chicken pieces. Cover and refrigerate for at least two hours or up to overnight.

In a bowl, combine the yogurt, the juice and zest of one lemon, the caraway, the remaining paprika, and the cumin. Season to taste with salt.

Preheat the oven to 375°F and line a rimmed baking sheet with foil. Place the chicken pieces, skin side up, on the sheet and roast until the skin is golden brown and the meat is cooked through, 30 to 35 minutes.

While the chicken is roasting, place a medium skillet over medium-high heat and add one inch of canola oil heating until an inserted instant-read thermometer reads 350°F. Working in batches if necessary (don’t crowd the pan), add the potatoes and fry, stirring frequently, until tender and golden brown on all sides, about two to three minutes.

Using a slotted spoon, transfer the potatoes to a paper towel-lined plate to drain. Season with salt and keep warm in a pan on the back of the stove, then flash for three minutes in the oven before serving.

Remove the chicken from the oven and squeeze the remaining lemon juice over the chicken. Transfer the chicken and any juices to a bowl and add the chopped cilantro. Toss well.

Arrange the potatoes and chicken on a platter and garnish with the torn cilantro leaves. Serve with the spiced yogurt on the side.



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