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- Lemon Roast Chicken with Salsa Verde
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Search results for 750 g of waxy potatoes, scrubbed and cut into halves or quarters, if large
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Search results for 4 whole chicken legs
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Search results for 1 tbsp of red wine vinegar, plus 1 tbsp for the salsa verde
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Search results for 2 tsp of capers, for the salsa verde
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Search results for 1 handful of rocket leaves, for the salsa verde
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Search results for 0.25 tsp of red chilli flakes, for the salsa verde
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Search results for 6 unpeeled garlic cloves, bashed
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Search results for 75 ml of olive oil
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Search results for 1 small bunch of mint, for the salsa verde, leaves picked
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- 18gOrdinarily £83.33 per kilo(£83.33 per kilo)Price£1.50
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Search results for 1 clove of garlic, for the salsa verde
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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