Roast Chicken with Salsa Verde & Pilaf

Ingredients

• 1 x 1.5kg chicken , jointed
• 3 sprigs thyme
• 1 lemon , cut into chunks
• few whole garlic cloves
• olive oil
• 2 garlic cloves , roughly chopped
• 4 anchovies (from a sustainable source)
• small bunch coriander , roughly chopped
• small bunch parsley , roughly chopped
• 1 tsp English mustard
• 10 drops Tabasco sauce
• 2 tbsp red wine vinegar
• ½ tsp sea salt
• 1 lemon , juiced
• 100ml olive oil
• butter
• 1 onion , chopped
• 2 garlic cloves , finely sliced
• 3 pieces lemon peel
• 2 sprigs thyme
• 1 mug basmati rice
• 1½ mugs hot chicken stock

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 12 of 14 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Onion	1 medium (110g)	44
Lemon	juice of 1 lemon (48ml)	12
Thyme	1 tsp dried (1.4g)	4
Garlic	1 clove (3g)	4
Mustard	1 tsp (5g) yellow	3
Vinegar	1 tbsp (15ml) distilled	3
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Coriander	not in our table	0
Sauce	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.