• 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


  1. 1

    Preheat the oven to 180°C fan.

  2. 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.

  3. 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.

  4. 4

    Place in the oven for 40 – 45 minutes or until the chicken is cooked through thoroughly.

  5. 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. 

  6. 6

    Drizzle the chicken with the salsa verde and serve.

Nutritional Details

Each serving provides
  • Energy 3454kj 825kcal 41%
  • Fat 60.1g 86%
  • Saturates 14.9g 75%
  • Sugars 2.4g 3%
  • Salt 3.5g 58%

% of the Reference Intakes

Typical values per 100g: Energy 900kj/215kcal

Each serving provides

23.5g carbohydrate 3.6g fibre 45.7g protein

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