Name: Roast chicken with parsley salad
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 2 tablespoon lemon juice; 1/3 cup vegetable or olive oil; 8 large chicken drumsticks, skin removed, scored; 4 potatoes, quartered lengthwise; 2 lemons, halved; 200 gram green beans; 2 anchovy fillets, chopped; 2 cup flat-leaf parsley leaves; 8 pitted kalamata olives, quartered lengthwise; 1 tablespoon baby capers, rinsed

Roast chicken with parsley salad

This tasty chicken and parsley salad is full of protein and flavour, making it perfect for a healthy family dinner.

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Serves 4

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

2 tablespoon lemon juice

1/3 cup vegetable or olive oil

8 large chicken drumsticks, skin removed, scored

4 potatoes, quartered lengthwise

2 lemons, halved

200 gram green beans

2 anchovy fillets, chopped

2 cup flat-leaf parsley leaves

8 pitted kalamata olives, quartered lengthwise

1 tablespoon baby capers, rinsed

Method

1.Preheat oven to 200°C/180°C fan-forced. Place juice, half the oil, chicken, potato and lemon halves in a roasting pan. Season; toss to coat. Bake 35 minutes; remove lemon halves and reserve. Add beans to pan; toss gently. Bake 15 minutes more or until chicken is golden and cooked.

2.Squeeze juice and pulp from reserved lemon into a bowl. Add remaining oil and anchovy; mash with a fork until anchovy dissolves. Add parsley, olives and capers; toss to combine. Sprinkle chicken and potato with half the parsley salad. Serve with remaining parsley salad.

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