Name: Roast chicken with capsicum salsa verde
Yield: 4
Ingredients: 800 gm kipfler potatoes, scrubbed and thinly sliced; 1.4 kg whole chicken, butterflied and halved lengthwise; 80 ml (⅓ cup) extra-virgin olive oil; ½ lemon, thinly sliced; 2 green capsicums, quartered and seeded; 1 long green chilli, halved and seeded; 1 clove garlic, chopped; ½ cup flat-leaf parsley leaves; Juice of ½ lemon; Mixed lettuce, to serve

Roast chicken, on a weeknight? It’s a wild premise, but it might just work. To make it a fast and easy dinner solution, it’s a matter of halving and butterflying your chicken for speedy cooking. While it’s crisping in the oven, whip up a zingy salsa verde with green chilli, green capsicum, lemon and parsley, and dinner’s on its way.

Ingredients

800 gm kipfler potatoes, scrubbed and thinly sliced

1.4 kg whole chicken, butterflied and halved lengthwise

80 ml (⅓ cup) extra-virgin olive oil

½ lemon, thinly sliced

2 green capsicums, quartered and seeded

1 long green chilli, halved and seeded

1 clove garlic, chopped

½ cup flat-leaf parsley leaves

Juice of ½ lemon

Mixed lettuce, to serve

Method

1.Preheat oven to 240°C. Toss potatoes in 1 tbsp olive oil and season. Arrange on a baking tray lined with baking paper.

2.Rub chicken with 1 tbsp oil and season well. Place on a separate large baking tray with lemon, capsicum, chilli and garlic. Place potatoes and chicken in oven and roast until golden and crisp (25-30 minutes).

3.Set chicken aside, loosely covered to rest (5 minutes). Meanwhile, remove skin from capsicum and discard, then place flesh in a small food processor with roasted lemon slices, chilli, garlic, parsley, lemon juice and remaining oil. Process until finely chopped.

4.Serve chicken on potatoes, with capsicum salsa verde and lettuce.

Recipe by Jessica Brook

Styling by Steve Pearce