What makes this chicken even more finger licking good is the crispy lime flavoured skin paired with a spicy jalapeno salsa verde. It’s a little bit of a mexican twist on your traditional roast. While I do love this cut because of the juiciness of the meat ,I realise not everyone loves eating meat off the bone. So if you prefer the breast go for it, but if you remove the skin i’ll be a little sad
You will need:
FOR THE ROAST CHICKEN
- Chicken marylands (the leg and thigh piece)
- 1 lime
- 1 garlic clove, crushed
- thyme sprigs (optional, I just had them lying around so thought I might as well use them lol)
- salt and pepper
FOR THE SALSA VERDE
- 1 packed cup of parsley leaves
- 1/3 cup pickled jalapenos
- squeeze of lemon juice
- 1 tbs apple cider vinegar
- 1 garlic clove
- olive oil
Preheat your oven to 200C.
Marinate the chicken with the zest and juice of the lime, garlic, salt and pepper.
Roast the chicken in a ceramic tray with the thyme sprigs on top for about 40 minutes or until cooked through.
While the chicken is roasting you can make the salsa verde by combining all the ingredients (except the olive oil) into a blender or food processor. Blitz until its nice and finely chopped. Loosen by slowly adding olive oil until you have a smooth sauce. Give it a taste, add more salt, pepper of lemon juice if desired.
Serve the chicken with the salsa on top and spoon the juices from the pan over all the pieces for extra flavour.
Enjoy this with a side of roast veggies or a fresh salad – like these: