Crispy Baby Chicken with Rosemary, Lemon & Salsa Verde

 
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Serves 4

Ingredients

  • 4 baby chickens

  • Salsa verde

Chicken marinade

  • 125ml olive oil

  • 1 lemon juiced

  • Zest of 1 lemon

  • ¾ tbsp coriander seeds, toasted

  • ½ tbsp coriander root

  • ¾ tbsp fennel seeds, toasted

  • 1 pinch dried chilli flakes

  • 1 tbsp lemon thyme picked, finely chopped

  • 2 tbsp rosemary, finely chopped

Salsa verde

  • 375ml extra virgin olive oil

  • 2 garlic cloves

  • 1 bird eye chilli, chopped finely

  • 3 anchovies

  • 2 tbsp Dijon mustard

  • 25g capers

  • 50 sultanas soaked in

  • 3 tbsp hot port

  • 150g flat-leaf parsley

  • 100g mint leaves

  • 100g basil leaves

  • ½ lemon, juiced

  • 1 tbsp Cab Sav vinegar

  • 75ml warm water

  • Seasoning

Method

For the Salsa Verde

  1. Place all ingredients in a jug blender and blend well.

  2. Season and use as required.

For the chicken marinade

  1. Mix all the marinade ingredients together.

  2. Coat the chickens in the marinade for 24 hours.

  3. Next day, remove any excess marinade from the chickens and reserve for later use.

  4. On a hot char-grill place, the chickens, skin side down and cook until nicely charred then turn over to seal and char the other side.

  5. Place chickens on a baking tray and pour over the reserved marinade.

  6. Bake in a pre-heated oven at 180C for 10 minutes.

  7. Remove from oven and rest for 3 to 5 minutes.

To serve

  1. Cut the chicken in 8ths and serve with salsa verde.

 
RecipesLuke Mangan