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Chai roasted chicken legs with salsa verde
Warm and spiced chicken legs drizzled with a fresh salsa verde.
YIELDS
4
Ingredients
- 4 bone-in, skin-on chicken legs
- 3 tablespoons olive oil, divided
- 4 chai tea bags
- 1/4 teaspoon dried red chili flakes
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1 tablespoon capers
- 1 anchovy
- Zest and juice of 1 lemon
Directions
- Preheat oven to 450°F.
- Cut open tea bags, shake tea into a small bowl, add chilli flakes and a pinch of salt and black pepper and stir to combine. Rub chicken legs with one tablespoon of olive oil, then tea mixture, place on a parchment-lined baking sheet and roast until skin is crispy and an instant-read thermometer inserted in the thickest part of legs registers 165°F internal temperature.
- To prepare the salsa verde, combine basil, parsley, capers, anchovy, lemon zest and juice with remaining olive oil in a food processor and pulse to a sauce-like consistency, adding up to one tablespoon of water if too thick.
- Serve chicken drizzled with salsa verde. Enjoy!
