Roast chicken with salsa verde courgettes

60 mins
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. 2Preheat the oven to 200C/180C Fan/Gas 6.
  3. 3Preheat the oven to 200C/180C Fan/Gas 6.
  4. 4Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if possible.
  5. 5Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if possible.
  6. 6Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if possible.
  7. 7Add a tablespoon of oil to a large cast-iron (or heavy oven-proof) frying pan set over a high heat.
  8. 8Add a tablespoon of oil to a large cast-iron (or heavy oven-proof) frying pan set over a high heat.
  9. 9Add a tablespoon of oil to a large cast-iron (or heavy oven-proof) frying pan set over a high heat.
  10. 10Add the chicken and the lemon halves (cut-side down) and fry for 5 minutes on both sides until golden-brown.
  11. 11Add the chicken and the lemon halves (cut-side down) and fry for 5 minutes on both sides until golden-brown.
  12. 12Add the chicken and the lemon halves (cut-side down) and fry for 5 minutes on both sides until golden-brown.
  13. 13Remove the chicken from the pan and set aside.
  14. 14Remove the chicken from the pan and set aside.
  15. 15Remove the chicken from the pan and set aside.
  16. 16Add the courgettes to the pan and cook for about 5-8 minutes or until the courgettes are beginning to brown.
  17. 17Add the courgettes to the pan and cook for about 5-8 minutes or until the courgettes are beginning to brown.
  18. 18Add the courgettes to the pan and cook for about 5-8 minutes or until the courgettes are beginning to brown.
  19. 19Return the chicken to the pan, skin-side up, and roast in the oven for 30 minutes.
  20. 20Return the chicken to the pan, skin-side up, and roast in the oven for 30 minutes.
  21. 21Return the chicken to the pan, skin-side up, and roast in the oven for 30 minutes.
  22. 22Meanwhile, make the salsa verde by blending all the ingredients in a hand blender to a rough sauce.
  23. 23Meanwhile, make the salsa verde by blending all the ingredients in a hand blender to a rough sauce.
  24. 24Meanwhile, make the salsa verde by blending all the ingredients in a hand blender to a rough sauce.
  25. 25Taste and adjust by adding a little more salt or vinegar, to taste.
  26. 26Taste and adjust by adding a little more salt or vinegar, to taste.
  27. 27Taste and adjust by adding a little more salt or vinegar, to taste.
  28. 28Set aside.
  29. 29Set aside.
  30. 30Set aside.
  31. 31Turn the oven up to 220C/200C Fan/Gas 7.
  32. 32Turn the oven up to 220C/200C Fan/Gas 7.
  33. 33Turn the oven up to 220C/200C Fan/Gas 7.
  34. 34Remove the chicken from the pan, drizzle most of the salsa verde over the courgettes, reserving a tablespoon or so.
  35. 35Remove the chicken from the pan, drizzle most of the salsa verde over the courgettes, reserving a tablespoon or so.
  36. 36Remove the chicken from the pan, drizzle most of the salsa verde over the courgettes, reserving a tablespoon or so.
  37. 37Put the chicken back on top of the courgettes and roast for a final 5-10 minutes, or until cooked through.
  38. 38Put the chicken back on top of the courgettes and roast for a final 5-10 minutes, or until cooked through.
  39. 39Put the chicken back on top of the courgettes and roast for a final 5-10 minutes, or until cooked through.
  40. 40To serve, put the courgettes onto a large serving platter and place the chicken on top.
  41. 41To serve, put the courgettes onto a large serving platter and place the chicken on top.
  42. 42To serve, put the courgettes onto a large serving platter and place the chicken on top.
  43. 43Top with the remaining salsa verde.
  44. 44Top with the remaining salsa verde.
  45. 45Top with the remaining salsa verde.

Ingredients

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