Fast Recipes

Roast chicken with capsicum salsa verde

The fast and easy roast chook you need for the week.

By Jessica Brook
  • Serves 4
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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.


  • 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


  • 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.