© J Sainsbury plc 2020
Rosemary and lemon roast chicken with Jersey Royals and salsa verde
A great chicken dish for any family occasion, with chorizo for an added twist
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Ready in 1 hour
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Cooking time 45 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 8 chicken thighs, skin on and bone in
- 8 Spanish mini cooking chorizo (optional)
- 600g Jersey Royals or new potatoes, halved
- 2-3 sprigs of rosemary
- 2 lemons
- 1 Oxo chicken stock pot
- 100ml water
- 1 handful of flat leaf parsley
- 1 handful of basil
- 1 tbsp of capers
- 7 anchovies
- 1 garlic clove
- 8 tbsp olive oil
Method
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1
Preheat the oven to 180°C fan.
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2
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.
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3
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.
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4
Place in the oven for 40 – 45 minutes or until the chicken is cooked through thoroughly.
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5
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.
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6
Drizzle the chicken with the salsa verde and serve.
