Roasted Maryland Chickens
2 pieces of chicken Maryland (thigh and leg)
2 tbsp Salsa Verde for marinade and serving (recipe below)
2 tbsp olive oil
Salt and pepper, to taste
Preheat oven to 180 degrees celsius (350* F).
Pat your chicken dry. *The dryer your chicken is, the crispier the skin will become!
Rub the salsa verde mixture on the chicken along with oil.
Once it is rubbed in well, add a sprinkling of salt and pepper and place in the oven.
Roast the chicken for about 40 minutes, until cooked through and the skin is crispy.
Serve with a dollop of salsa verde on the side and a fresh green salad.
Salsa Verde Recipe
1 ½ - 2 cloves garlic
2 big handfuls of fresh flat-leaf parsley
1 bunch of fresh basil
1 handful of fresh mint
1 small handful of capers
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
Peel the garlic and pick the herb leaves, then finely chop on a large board
Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
Balance the flavours with black pepper, a bit of sea salt and maybe a little more vinegar.
Nutrition Information (per thigh with 2 tbsp Salsa Verde)
660 calories, 44g fat, 2g carbohydrate, 1g fibre, 63g protein.