Roast chicken with salsa verde & pilaf
Mark Sargeant shares his chef skills to show you how to make his delicious chicken dish
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 45 mins
- Heat the oven to 200C/fan 180C/gas 6. Put the chicken joints, thyme, lemon and garlic cloves in a roasting tray, drizzle with a little olive oil and season then cook for 45 minutes until crisp and golden.
- To make the pilaf, heat a large knob of butter in an ovenproof pan. Cook the onion and garlic until softened. Stir in the lemon, thyme and rice and cook for a minute then tip in the stock and stir well. Cover with a lid or a piece of damp baking paper to keep in the moisture then transfer to the oven with the chicken for 20-25 minutes or until all liquid is absorbed. Leave to sit for 3 minutes before serving.
- To make the salsa verde, put all the ingredients except the olive oil in a food processor. Whizz to a paste then add the oil gradually until saucy.
- Serve the chicken with the pilaf and sauce.
PER SERVING
908 kcalories, protein 57.4g, carbohydrate 53.2g, fat 53.3 g, saturated fat 14.2g, fibre 2g, salt 1.84 g
Recipe from olive magazine, February 2011.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1104643/
http://www.bbcgoodfood.com/recipes/1104643/
Your binder
Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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
In association with Ocado
Need to buy ingredients?
Let Ocado deliver what you need for this recipe, right to your kitchen table.
Search Good Food
Bring summer to winter with this fresh salad - it contains 3 of your 5-a-day too
24
ratings
Advertisement
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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
20 February 2011
littlemissysunshine rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
03 July 2011
shiranai rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
08 July 2011
mikey commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.