Roast Chicken Thighs with Fresh Salsa Verde
Roast Chicken Thighs with Fresh Salsa Verde

Ingredients

Method

  • 3 skinless boneless chicken breasts, sliced in half
  • 2 tbsp veg oil
  • 2 crushed garlic cloves
  • ½ pack each of coriander and parsley
  • 1 anchovy fillet
  • ½ tbsp caper berries
  • ½ lemon, zest and juice
  • 200g cooked brown rice, to serve
  • 200g baby spinach
  • Preheat the oven to 200C. Season the meat liberally, rub with ½ tbsp of oil, and roast in a tin with the garlic for 30 mins.
  • Meanwhile, make the salsa verde by blitzing the herbs, capers, lemon juice, remaining oil and anchovy, with some salt and pepper. Set aside. Mix the spinach leaves with the brown rice and lemon zest, and serve alongside the chicken and sauce.
35 mins
2 serving

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