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  1. Home
  2. roast chicken recipe

Roast chicken thighs with brown rice & salsa verde

Give your menu a healthy makeover with this cracker dinner - by Amy Sinclair
  • 08 Apr 2019
Roast chicken thighs with brown rice & salsa verde
Prep: 10 Minutes - Cook: 35 Minutes - Easy - Serves 2
Proudly supported by

This salsa verde is packed with vitamin C, which boosts collagen production and improves iron absorbtion from the chicken thighs.

Ingredients

3 boneless, skinless chicken thighs, each cut in half

2 tbsp rapseed oil

2 garlic cloves, bashed

1/2 small pack coriander

1/2 small pack parsley

1 anchovy fillet

1/2 tbsp capers

1/2 lemon, zested and juiced

200g pouch cooked wholegrain rice

200g baby leaf spinach

Method

  1. Heat oven to 200C/180C fan/gas 6. Season the chicken, rub with 1/2 tbsp oil, then put in a large roasting tin with the garlic and roast for 25-30 mins.

  2. Meanwhile, blitz the herbs, anchovy, capers, lemon juice and remaining oil with some seasoning in a food processor until finely chopped. Set aside.

  3. Once the chicken is cooked, remove the tin from the oven and squeeze the garlic out of their skins. Tip in the rice and use a wooden spoon to break it up, then add the spinach and lemon zest and toss. Return to the oven for 5 mins. Divide between bowls and dollop on the salsa verde.

  • healthy dinner recipe
  • roast chicken recipe
  • healthy chicken dinners
  • easy healthy dinner
  • chicken thigh recipes
Amy Sinclair
Amy Sinclair
Amy Sinclair is a contibutor for New Idea Food.

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