I've had a lot of coriander hanging around recently and applied it, the other day, to a roast chicken.
I'm one of those people who does that thing where I push butter, salt and garlic under the skin of the breast of the chicken before roasting. Not everyone likes doing that, but I think it's a great way of keeping everything moist as well as making it taste a bit different to the 98,000 other chickens I've roasted.
Anyway, I took some scraggy old coriander (why does it go scraggy so quickly?), a good lump of butter, salt and garlic and rather than mixing it all up by hand, I ran it through the food processor (I do love my food processor) and spooned it under the skin.
Then I roasted the chicken as normal, turning a couple of times during cooking.