Lemon Roast Chicken with Salsa Verde
By OcadoLife
Published on 14 January 2022
Fragrant,
jammy and mellow – roast lemon with your chicken and something magical happens. Time and servings
1 hrTotal time
2Servings
10 minsPrep time
50 minsCooking time
Ingredients
- 750 g of waxy potatoes, scrubbed and cut into halves or quarters, if large
- 4 whole chicken legs
- 1 tbsp of red wine vinegar, plus 1 tbsp for the salsa verde
- 2 tsp of capers, for the salsa verde
- 1 handful of rocket leaves, for the salsa verde
- 0.25 tsp of red chilli flakes, for the salsa verde
- 1 lemon
- 6 unpeeled garlic cloves, bashed
- 75 ml of olive oil
- 1 small bunch of mint, for the salsa verde, leaves picked
- 1 tsp of dijon mustard, for the salsa verde
- 1 pinch of sugar, for the salsa verde
- 2 anchovy fillets, finely chopped
- 1 clove of garlic, for the salsa verde
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.