Roast chicken with salsa verde courgettes

Preparation time

Cooking time
30 mins to 1 hour

Serves 4

Saturday Kitchen Recipes 18 Mar 2023By Philli Armitage-Mattin
From Saturday Kitchen


For the chicken:

  • Chicken (spatch-cocked and cut in half through the breastbone): 1 small
  • Olive oil: 1 tbsp
  • Lemon (halved): 1
  • Courgettes (sliced, a mix of yellow and green): 4 large
  • Salt: To taste

For the salsa verde:

  • Capers in vinegar: 2 tbsp
  • Anchovy fillets: 4
  • Garlic cloves (peeled): 2 small
  • Olive oil: 4 tbsp
  • Sherry vinegar: 2 tbsp
  • Fresh parsley (small bunch): 1
Alternative Ingredients

Sherry Vinegar Alternatives:

Worcestershire Sauce: This fermented liquid contains various ingredients, including anchovies, and can serve as a substitute for sherry vinegar.


  1. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if possible.
  2. Add a tablespoon of oil to a large cast-iron (or heavy oven-proof) frying pan set over a high heat. Add the chicken and the lemon halves (cut-side down) and fry for 5 minutes on both sides until golden-brown. Remove the chicken from the pan and set aside.
  3. Add the courgettes to the pan and cook for about 5-8 minutes or until the courgettes are beginning to brown. Return the chicken to the pan, skin-side up, and roast in the oven for 30 minutes.
  4. Meanwhile, make the salsa verde by blending all the ingredients in a hand blender to a rough sauce. Taste and adjust by adding a little more salt or vinegar, to taste. Set aside.
  5. Turn the oven up to 220C/200C Fan/Gas 7. Remove the chicken from the pan, drizzle most of the salsa verde over the courgettes, reserving a tablespoon or so. Put the chicken back on top of the courgettes and roast for a final 5-10 minutes, or until cooked through.
  6. To serve, put the courgettes onto a large serving platter and place the chicken on top. Top with the remaining salsa verde.
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