Citrus & Soy Chicken Thighs over Soba Noodles

Make Marinade:

Preheat oven to 200°C. Wash the fresh produce. Roughly chop coriander leaves, discarding stems. Peel and mince garlic. Zest lime and orange then halve. In a medium bowl, whisk together coriander, garlic, lime and orange zest, juice of the lime and orange, soy sauce, and 1 tablespoon vegetable oil. Taste and add salt and pepper as needed.

Marinate Chicken:

Pat dry chicken with paper towel. In a large resealable plastic bag, combine chicken and ¾ of marinade, reserving remainder. Shake to coat, then set aside to marinate at room temperature for at least 10 minutes, or up to 3 hours in fridge.

Prepare Vegetables:

Trim and discard roots and dark green parts of the spring onion. Thinly slice white and light green parts. Halve red capsicum lengthwise, discarding seeds, and thinly slice. Halve cucumber lengthwise and thinly slice lengthwise.

Bake Chicken:

Remove chicken from marinade, allowing excess to drip off. Season on both sides with salt and pepper. Place chicken, skin side up on a lined baking tray. Bake for 20 minutes, until skin is crisp and chicken is cooked through.

Cook Soba Noodles:

Meanwhile, bring a large pot of water to a boil over high heat. When water is boiling, add soba noodles and a generous pinch salt. Cook until tender, about 4 minutes. Drain and rinse under cold water.

You Plate It:

In a large bowl, add soba noodles, half the spring onion, red capsicum, cucumber, rice wine vinegar and sesame oil. Toss to combine. Taste and add salt and pepper as needed. Divide evenly between plates and top with chicken. Garnish with reserved marinade and remaining spring onion. Enjoy!