Warm and spiced chicken legs drizzled with a fresh 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
Zest and juice of 1 lemon
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.