- Recipes
- Lemon Roast Chicken with Salsa Verde
Ingredients
- 1 lemon
- 750g waxy potatoes, scrubbed and cut into halves or quarters, if large
- 6 unpeeled garlic cloves, bashed
- 75ml olive oil
- 4 whole chicken legs
- 1 tbsp red wine vinegar, plus 1 tbsp for the salsa verde
- 1 clove garlic, for the salsa verde
- 2 tsp capers, for the salsa verde
- 1 handful rocket leaves, for the salsa verde
- 1 small bunch mint, for the salsa verde, leaves picked
- 1 tsp dijon mustard, for the salsa verde
- ¼ tsp red chilli flakes, for the salsa verde
- 1 pinch sugar, for the salsa verde
- 2 anchovy fillets, finely chopped
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Slice half the lemon into rounds. Tip the potatoes into a large roasting tin and add the 6 bashed garlic cloves, lemon slices and 2tbsp of the olive oil. Season well and toss to coat everything in the oil.
Step 2
Pat the chicken legs dry with kitchen towel and nestle them among the potatoes. Drizzle over 1tbsp vinegar, followed by a little more oil, then season well. Roast for 40-45 mins, turning the potatoes halfway through, until everything is golden and the chicken is cooked through.
Step 3
Meanwhile, blitz all the salsa ingredients together apart from the anchovies. Add lemon juice to taste. Save 2tbsp of sauce for lunch; set aside in the fridge. Add the anchovies to the main sauce and stir.
Step 4
When the chicken is done, remove the garlic cloves and squeeze the soft flesh from the papery jackets back into the tray. Serve 2 chicken legs and two-thirds of the potatoes with the salsa spooned over, plus a handful of rocket. Keep the rest of the chicken and potatoes in the fridge for your lunches.
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