Roast Chicken Thighs With Brown Rice & Salsa Verde Recipe
Healthy, low-calorie roast chicken dinner? Enjoy this delightful dinner with vitamin C from salsa verde, which aids iron absorption.
– 3 skinless boneless chicken thighs, cut in half– 2 tbsp rapeseed oil– 2 garlic cloves, bashed– ½ small pack coriander– ½ small pack parsley– 1 anchovy fillet– ½ tbsp capers– ½ lemon, zested and juiced– 200g pouch cooked wholegrain rice– 200g baby leaf spinach
INGREDIENTS
Warm the oven up to 200C/180C fan/gas 6. Place the chicken in a large baking tin with the garlic and season it. Then rub it with ½ tablespoon of oil. Roast for 25 to 30 minutes.
INSTRUCTIONS
STEP 1
Using a food processor, chop the herbs, anchovies, capers, lemon juice, and the rest of the oil along with some salt into very small pieces. Put away.
STEP 2
Take the pan out of the oven after the chicken is done and squeeze the garlic out of their skins.
STEP 3
Add the rice and break it up with a wooden spoon. Next, add the spinach and lemon zest and mix everything together.
STEP 4
Put it back in the oven for five minutes. Put some in each bowl and top with salsa verde.