Green Butter Chicken

This recipe doesn't call for butter, strangely enough. But the meat is so tender once it's done cooking, that it falls off the bone and melts in your mouth like...you know. It becomes even more of a nutritional powerhouse with the addition of fresh herbs (where the green comes in) It's also super easy, which is a plus.

Ingredients

6 pieces bone-in organic chicken. (Drumsticks, thighs, whatever you've got on hand)
1 bunch cilantro
1 bunch parsley
2 tbls sesame oil
2 tbls olive oil
zest from one lime (lime rind meet cheese grater)
5 tbls apple cider vinegar (or any vinegar you've got on hand besides balsamic)

sea salt and fresh ground pepper to taste (I do 1/2 tsp salt and five or so turns on the pepper grinder)

Directions

When I plan on making this for dinner, I start the marinade for it during lunch. If you're pressed for time,  the chicken really only needs to soak in the marinade for two hours before it's ready to pop into the oven.

Marinade: Wash Cilantro and Parsley and pat dry. Chop coarsely and add to mixing bowl along with salt, pepper, oils, vinegar, and lime zest. Cut the remaining lime into wedges and reserve to use as garnish at serving time.

Add chicken to bowl after patting it dry of any excess moisture. Rub marinade into chicken thoroughly, (hands work best for this) making sure to rub herbs and oils underneath the skin as well as on top. Once chicken is thoroughly coated, cover and refrigerate until cooking time.

To cook: Preheat oven to 400 degrees. While you wait, arrange the chicken in an oven safe baking dish and scoop any leftover marinade in over the meat. Bake uncovered for 55 minutes or until its juices run clear, turning halfway through. Serve with pan juices poured over the top of each piece and lime wedges for garnish.

Seriously, it's that easy... and really impressive tasting.