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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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- Life 3d+Product life guaranteed for 3 days excluding delivery day.Rating, 3.6 out of 5 from 32 reviews.(32)Ordinarily £1.80 per item(£1.80 per item)Price£1.80
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Search results for 1 tsp of dijon mustard, for the salsa verde
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Search results for 2 anchovy fillets, finely chopped
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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