Roast chicken with salsa & garlic mash
Serves 6
Easy
Prep:
Cook:
There's nothing nicer than crispy roast chicken with mash, but the addition of fresh salsa lifts the dish to new levels
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Showing items 1 to 3 of 6
- 6 chicken legsor 12 thighs, or a mixture of both
- 8 unpeeled garlic cloves
- 5 tbsp olive oil
- few bay leavesplus extra for decorating, if you like
- 200g large, stoned green olives
- 2 small bunches flat-leaf parsleyfinely chopped
- zest 2 orangesjuice 1½ oranges
- juice ½ lemon
- 2 red chilliesdeseeded, finely chopped
- 3 tubs ready-made mashed potatofrom a supermarket, about 450g per pack
Nutrition: per serving
- kcal677
- fat52g
- saturates7g
- carbs30g
- sugars4g
- fibre4g
- protein24g
- salt1.92g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Mix the chicken and garlic with 1 tbsp oil in a shallow roasting tin, then poke around a few bay leaves. Sprinkle ½ tsp black pepper and ½ tsp sea salt over the chicken pieces and roast for 30 mins. After 30 mins, fish out the garlic, increase the oven temperature to 220C/200C fan/gas 7 and roast the chicken for 15-20 mins more until golden, crispy and cooked through.
step 2
While the chicken is cooking, pulse the olives in a food processor to roughly chop, then scrape into a serving bowl. Add the flat-leaf parsley, chillies, orange zest, orange juice, lemon juice, remaining olive oil and some seasoning. Set aside at room temperature until ready to serve.
step 3
Squeeze the roasted garlic cloves out of their skins and mash with a fork. About 10 mins before you want to serve, heat the mash in a pan or microwave – 3 packs will take about 8-10 mins on High. When hot, empty into a serving dish, stir in the mashed garlic and serve with the roast chicken, olive salsa and some salad leaves, dressed with the juice of the remaining half lemon.
