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Chai roasted chicken legs with salsa verde


  • 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


  1. Preheat oven to 450°F.
  2. 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. 
  3. 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.
  4. Serve chicken drizzled with salsa verde. Enjoy!

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