Roast chicken with capsicum salsa verde

SERVES 4

800 gm kipfler potatoes, scrubbed and thinly sliced 1.4 kg whole chicken, butterflied and halved lengthwise

80 ml (1/3 cup) extra-virgin olive oil ½ lemon, thinly sliced

2 green capsicum, quartered and

Seeded

1 long green chilli, halved and seeded 1 clove garlic, chopped

½ cup flat-leaf parsley leaves

Juice of 1/2 lemon

Mixed lettuce, to serve

1 Preheat oven to 240°C. Toss potatoes in 1 tbsp olive oil and season. Arrange on a baking tray lined with baking paper. 2 Rub chicken with 1 tbsp oil and season well. Place on a separate large baking tray with lemon, capsicum, chilli and garlic. Place potatoes and chicken in oven and roast until golden and crisp (25-30 minutes).

3 Set chicken aside, loosely covered to rest (5 minutes). Meanwhile, remove skin from capsicum and discard, then place flesh in a small food processor with roasted lemon slices, chilli, garlic, parsley, lemon juice and remaining oil. Process until finely chopped.

4 Serve chicken on potatoes, with capsicum salsa verde and lettuce.