Roast chicken with salsa verde & pilaf

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• littlemissysunshine

  20 February 2011

  littlemissysunshine rated and commented on this recipe

  

  Yum! My first attempt at salsa verde and it was lovely... really good with the roast chicken. I did substitute anchovies for capers though and I served it with roasted mediterreanean vegetables.

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• shiranai

  03 July 2011

  shiranai rated this recipe

  

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• mikey

  08 July 2011

  mikey commented on this recipe

  first time preparing and tasting salsa verde it was really fresh and zingy sauce, also i never had a whole chicken so just roasted some chicken breasts and used the lemon thyme and garlic with these and it was great. Great cooking method for the rice i have tried it with other flavours now as well like garlic and kaffir lime leaves and it works every time perfect and one less pot on the stove top.

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• Denise Brown

  11 April 2013

  Denise Brown rated and commented on this recipe

  

  I followed the recipe exactly (being a coward I always do this first time) and it was a bit of a faff, but worth it. The rice was very delicate - I'm reluctant to call it bland because I loved it but husband who likes robust flavours thought it was a bit tasteless. However when combined with the salsa verde it became something more. Will make again but next time do a bit more with the rice.

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Ingredients

• 1 x 1.5kg chicken , jointed
• 3 sprigs thyme
• 1 lemon , cut into chunks
• few whole garlic cloves
• olive oil

FOR THE SALSA VERDE

• 2 garlic cloves , roughly chopped
• 4 anchovies (from a sustainable source)
• small bunch coriander , roughly chopped
• small bunch parsley , roughly chopped
• 1 tsp English mustard
• 10 drops Tabasco sauce
• 2 tbsp red wine vinegar
• ½ tsp sea salt
• 1 lemon , juiced
• 100ml olive oil

FOR THE PILAF

• butter
• 1 onion , chopped
• 2 garlic cloves , finely sliced
• 3 pieces lemon peel
• 2 sprigs thyme
• 1 mug basmati rice
• 1½ mugs hot chicken stock

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• 1 x 1.5kg chicken , jointed
• 3 sprigs thyme
• 1 lemon , cut into chunks
• few whole garlic cloves
• olive oil

FOR THE SALSA VERDE

• 2 garlic cloves , roughly chopped
• 4 anchovies (from a sustainable source)
• small bunch coriander , roughly chopped
• small bunch parsley , roughly chopped
• 1 tsp English mustard
• 10 drops Tabasco sauce
• 2 tbsp red wine vinegar
• ½ tsp sea salt
• 1 lemon , juiced
• 100ml olive oil

FOR THE PILAF

• butter
• 1 onion , chopped
• 2 garlic cloves , finely sliced
• 3 pieces lemon peel
• 2 sprigs thyme
• 1 mug basmati rice
• 1½ mugs hot chicken stock

PER SERVING

908 kcalories, protein 57.4g, carbohydrate 53.2g, fat 53.3 g, saturated fat 14.2g, fibre 2g, salt 1.84 g

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