Roasted Maryland Chickens with Salsa Verde

Roasted Maryland Chickens



Active Time

10 minutes


  • 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


  1. Preheat oven to 180 degrees celsius (350* F).

  2. Pat your chicken dry. *The dryer your chicken is, the crispier the skin will become!

  3. Rub the salsa verde mixture on the chicken along with oil.

  4. Once it is rubbed in well, add a sprinkling of salt and pepper and place in the oven.

  5. Roast the chicken for about 40 minutes, until cooked through and the skin is crispy.

  6. 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


  1. Peel the garlic and pick the herb leaves, then finely chop on a large board

  2. Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.

  3. 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.