Preheat the oven to 180°C fan.
Place the chicken, chorizo & potatoes in a large roasting dish. Squeeze over the juice of one lemon and pick the leaves from the rosemary and add to the dish.
In a microwaveable jug add 100ml water and 1 Oxo chicken stock pot. Microwave on high for 30 seconds, stir until the stock pot is fully dissolved and pour over the chicken.
Place in the oven for 40 – 45 minutes or until the chicken is cooked through thoroughly.
Prepare the salsa verde by finely chopping the parsley, basil, capers, anchovy fillets and garlic and place in a bowl. Add the juice of the remaining lemon and beat in the olive oil to make a thick sauce.
Drizzle the chicken with the salsa verde and serve.