Roast chicken with salsa verde courgettes

1h
Serves 4
https://www.bbc.co.uk/food/recipes/roast_chicken_with_salsa_37740

Directions

  1. 1Preheat the oven to 200C/180C Fan/Gas 6.
  2. 2Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if possible.
  3. 3Add a tablespoon of oil to a large cast-iron (or heavy oven-proof) frying pan set over a high heat.
  4. 4Add the chicken and the lemon halves (cut-side down) and fry for 5 minutes on both sides until golden-brown.
  5. 5Remove the chicken from the pan and set aside.
  6. 6Add the courgettes to the pan and cook for about 5-8 minutes or until the courgettes are beginning to brown.
  7. 7Return the chicken to the pan, skin-side up, and roast in the oven for 30 minutes.
  8. 8Meanwhile, make the salsa verde by blending all the ingredients in a hand blender to a rough sauce.
  9. 9Taste and adjust by adding a little more salt or vinegar, to taste.
  10. 10Set aside.
  11. 11Turn the oven up to 220C/200C Fan/Gas 7.
  12. 12Remove the chicken from the pan, drizzle most of the salsa verde over the courgettes, reserving a tablespoon or so.
  13. 13Put the chicken back on top of the courgettes and roast for a final 5-10 minutes, or until cooked through.
  14. 14To serve, put the courgettes onto a large serving platter and place the chicken on top.
  15. 15Top with the remaining salsa verde.

Ingredients

  • 1 small chicken, spatch-cocked and cut in half through the breastbone
  • 1 tbsp olive oil
  • 1 lemon, halved
  • 4 large courgettes, sliced (a mix of yellow and green)
  • salt
  • 2 tbsp capers in vinegar
  • 4 anchovy fillets
  • 2 small garlic cloves, peeled
  • 4 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 1 small bunch fresh parsley

Equipment

large cast-iron frying panheavy oven-proof frying panhand blenderlarge serving platter

Tips

  • You can salt the chicken a day in advance, if you like. It will be even better.

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