Recipe

Roast Chicken with Salsa Verde

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Roast Chicken with Salsa Verde

Crispy roast chicken quarter with sweet potato mash, fricassee of lentils, grape tomatoes and button mushrooms with French salsa verde.




Ingredients to serve 2

  • 2 x Chicken Leg Quarters
  • 300g x Sweet Potato Chunks
  • ½ tsp x Cinnamon
  • 100g x Cherry Tomatoes
  • ½ tin x Lentils - drained and rinsed
  • 100g x Button Mushrooms - quartered
  • 10g x Italian Flat Leaf Parsley - chopped
  • 10g x Basil - chopped
  • 10g x Capers - chopped
  • 5g x Garlic - crushed
  • 30ml x Lemon Juice
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Chicken Leg Quarters
  • 600g x Sweet Potato Chunks
  • 1 tsp x Cinnamon
  • 200g x Cherry Tomatoes
  • 1 tin x Lentils - drained and rinsed
  • 200g x Button Mushrooms - quartered
  • 20g x Italian Flat Leaf Parsley - chopped
  • 20g x Basil - chopped
  • 20g x Capers - chopped
  • 10g x Garlic - crushed
  • 60ml x Lemon Juice
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C

Washing Instruction

Wash your hands and cherry tomatoes well. Brush your mushrooms with a soft basting brush. Rinse your Italian flat-leaf parsley and basil thoroughly and drain on paper towel.

Gino's Tip

Roasting vs frying chicken is a great way to reduce the use of excess fat during cooking.

Step 1 - Roast Chicken and Tomatoes

Season your chicken leg quarters with salt and pepper. Place skin side down on an oven tray lined with baking sheet/parchment and roast in the oven for 35-40 minutes, turning halfway through. In the last 10 minutes of roasting your chicken leg quarters, scatter your cherry tomatoes on the tray and allow to cook for 8-10 minutes until soft and blistered.

Step 2 - Cinnamon Mash

While your chicken is in the oven, cook your sweet potato chunks in a large saucepan of salted water for 10-12 minutes. Once your sweet potatoes are soft, drain them through a colander. Use a potato masher to mash until smooth and fold in your cinnamon - a pinch at a time, tasting as you go. Season with salt and pepper to taste.

Step 3 - Mushrooms and Lentils

Heat a large frying pan over med-high heat, add a glug of olive oil and fry your quartered button mushrooms, in batches, for 3-4 minutes. Transfer each batch to a serving dish. Once all your mushrooms are cooked, add them back to your pan along with your lentils and heat through for 2-3 minutes. Remove your pan from the heat and season to taste with salt and pepper.

Step 4 - Salsa Verde

Using a mortar and pestle, grind your roughly chopped parsley, basil, capers, and crushed garlic until roughly paste-like. Now mix in your lemon juice and a good few glugs of olive oil. Season with salt and pepper to taste. If you don't have a mortar and pestle. Chop all your herbs and capers finely, add your crushed garlic, lemon juice, and your olive oil. All that's left is to season to taste with salt and pepper.

To serve

Place your cinnamon mash as your base, top with your mushrooms and lentils. Serve with your roast chicken, cherry tomatoes and salsa verde. Enjoy!