Roast chicken with salsa & garlic mash
Roast chicken with salsa & garlic mash might be just the main course you are searching for. One portion of this dish contains approximately 23g of protein, 38g of fat, and a total of 457 calories. This gluten free, dairy free, and ketogenic recipe serves 6 and costs $1.9 per serving. A few people really liked this Mexican dish. Head to the store and pick up olive oil, chicken legs, chillies, and a few other things to make it today. 12 people have made this recipe and would make it again. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a solid spoonacular score of 69%. Similar recipes include Roast Sweet Potato, Squash and Garlic Mash, Roast Chicken with Cumin and Cilantro Scallion Salsa, and Chargrilled Sirloin With Mash and Salsa Verde.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
few bay leaves, plus extra for decorating, if you like
6 chicken legs or 12 thighs, or a mixture of both
2 red chillies, deseeded, finely chopped
2 small bunches flat-leaf parsley, finely chopped
8 unpeeled garlic cloves
juice ½ lemon
zest 2 oranges, juice 1½ oranges
5 tbsp olive oil
200g large, stoned green olives
3 tubs ready-made mashed potato from a supermarket, about 450g per pack
Equipment:
oven
food processor
bowl
microwave
frying pan
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4.Mix the chicken and garlic with 1 tbsp oilin a shallow roasting tin, then pokearound a few bay leaves. Sprinkle½ tsp black pepper and ½ tsp sea saltover the chicken pieces and roast for30 mins. After 30 mins, fish out the garlic,increase the oven temperature to220C/200C fan/gas 7 and roast thechicken for 15-20 mins more until golden,crispy and cooked through.While the chicken is cooking, pulse theolives in a food processor to roughlychop, then scrape into a serving bowl.Add the flat-leaf parsley, chillies, orangezest, orange juice, lemon juice, remainingolive oil and some seasoning. Set aside atroom temperature until ready to serve.Squeeze the roasted garlic cloves outof their skins and mash with a fork. About10 mins before you want to serve, heatthe mash in a pan or microwave – 3 packswill take about 8-10 mins on High. Whenhot, empty into a serving dish, stir in themashed garlic and serve with the roastchicken, olive salsa and some saladleaves, dressed with the juice of the remaining half lemon.
Step by step:
1. Heat oven to 180C/160C fan/gas
2. Mix the chicken and garlic with 1 tbsp oilin a shallow roasting tin, then pokearound a few bay leaves. Sprinkle½ tsp black pepper and ½ tsp sea saltover the chicken pieces and roast for30 mins. After 30 mins, fish out the garlic,increase the oven temperature to220C/200C fan/gas 7 and roast thechicken for 15-20 mins more until golden,crispy and cooked through.While the chicken is cooking, pulse theolives in a food processor to roughlychop, then scrape into a serving bowl.
3. Add the flat-leaf parsley, chillies, orangezest, orange juice, lemon juice, remainingolive oil and some seasoning. Set aside atroom temperature until ready to serve.Squeeze the roasted garlic cloves outof their skins and mash with a fork. About10 mins before you want to serve, heatthe mash in a pan or microwave – 3 packswill take about 8-10 mins on High. Whenhot, empty into a serving dish, stir in themashed garlic and serve with the roastchicken, olive salsa and some saladleaves, dressed with the juice of the remaining half lemon.
Nutrition Information:
covered percent of daily need
