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Salsa verde chicken

A rolled, boned chicken certainly makes things easier in the carving department come Christmas lunch. It's a satisfying job to tackle yourself, but by all means ask your butcher to perform the task to make life easier.

You'll need

1.2 kg small waxy potatoes (such as kipfler, Dutch cream or pink eyes), scrubbed 1.8 kg chicken, boned 2 whole preserved lemons, flesh discarded and skin rinsed and finely chopped For drizzling: olive oil   Salsa verde 50 gm (2½ cups) flat-leaf parsley 30 gm (2 cups) mint 18 gm (½ cup) rosemary 4 garlic cloves, peeled 4 anchovy fillets 2 tbsp small salted capers, rinsed 2 tsp red wine vinegar 1 tbsp lemon juice 60 ml (¼ cup) extra-virgin olive oil


  • 01
  • For salsa verde, combine herbs, garlic, anchovies and capers in a mortar and pound to a coarse paste. Stir in red wine vinegar, lemon juice and olive oil and season to taste.
  • 02
  • Place potatoes in a large saucepan, cover with cold water, add a pinch of salt, bring to a simmer over medium heat and cook until tender (15-20 minutes). Drain and halve lengthways.
  • 03
  • Preheat oven to 200C. Place chicken skin-side down and spread half the salsa verde over the flesh (reserve remaining). Scatter preserved lemon over the top and roll lengthways to enclose filling. Secure with kitchen twine at 5cm intervals.
  • 04
  • Place in a roasting pan, drizzle with olive oil, season and roast until golden brown and just cooked (35-40 minutes). Rest, loosely covered, for 10 minutes, then cut into thick slices and serve with potatoes and remaining salsa verde and drizzle with pan juices.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Barrel-matured sauvignon blanc.

Featured in

Dec 2015

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