Chicken Thighs with Salsa Verde
Chicken Thighs with Salsa Verde



  • 3 chicken thigh fillets, halved
  • 2 tbsp oil
  • 2 bashed garlic cloves
  • ½ pack each coriander and parsley leaves
  • 1 anchovy fillet
  • ½ tbsp capers
  • ½ lemon, juice and zest
  • 200g baby spinach
  • 200g cooked brown rice, to serve
  • Preheat the oven to 200C. Season the chicken and rub with ½ tbsp of oil, then roast in the oven with the garlic for 30 mins. Meanwhile, toss the herbs, capers, anchovy, lemon juice and remaining oil with some seasoning in a food processor and blitz. Set aside.
  • Once the chicken is cooked through, remove from the oven and squeeze the garlic cloves from their skins. Tip in the cooked rice and add the spinach and zest. Toss well, then return to the oven for 5 mins. Serve in bowls with a generous dollop of your salsa verde, and enjoy.
35 mins
2 serving

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