Roast Chicken & Homemade Salsa Verde
with Spiced Veggies & Lemony Slaw
- Eggs
This is a dazzling twist on a classic Sunday roast with all the trimmings. Lamb rump, cooked to pinky perfection, golden spiced potatoes, a zingy salsa verde and crunchy slaw. Is your mouth watering yet? Time to get this in the oven!
Ingredients
1 sachet
All-American Spice Blend
1
Carrot
1 sachet
Chilli Flakes
1 packet
Coriander
330 g
Chicken Thigh
1
Lemon
1 packet
Garlic Aioli
(Contains: Eggs)
2
Potato
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
½ tsp
sugar
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, cut potato and carrot into bite-sized chunks. • Place prepped veggies on a lined oven tray. Sprinkle with All-American spice blend, season with salt and drizzle with olive oil. Toss to coat. • Roast until tender, 25-30 minutes. • Finely chop coriander. Slice lemon into wedges. • In a small bowl, combine coriander, olive oil (2 tbs for 2 people / 1/4 cup for 4 people), the sugar, a pinch of chilli flakes (if using) and a squeeze of lemon juice. Season and set aside. TIP: The meat will keep cooking as it rests!
• In a large bowl, combine shredded cabbage mix, a drizzle of olive oil and a squeeze of lemon juice. Season to taste.
• Slice chicken. • Divide roast veggies, lemony slaw and chicken between plates. • Top chicken with salsa verde. Serve with mayonnaise and any remaining lemon wedges. Enjoy!
