Roast chicken with salsa & garlic mash

Name: Roast chicken with salsa & garlic mash
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 chicken legs or 12 thighs, or a mixture of both; 8 unpeeled garlic cloves; 5 tbsp olive oil; few bay leaves, plus extra for decorating, if you like; 200g large, stoned green olives; 2 small bunches flat-leaf parsley, finely chopped; zest 2 oranges, juice 1½ oranges; juice ½ lemon; 2 red chillies, deseeded, finely chopped; 3 tubs ready-made mashed potato from a supermarket, about 450g per pack

Ready in 1h 5m
Serves 6
450 calories
6.88g carbs

Roast chicken with salsa & garlic mash might be just the Mexican recipe you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, whole 30, and ketogenic recipe has 451 calories, 22g of protein, and 37g of fat per serving. For $1.2 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 12 people found this recipe to be tasty and satisfying. It is brought to you by BBC Good Food. It works well as a reasonably priced main course. If you have juice of orange, juice of lemon, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

10 ingredients

6 chicken legs
8 garlic cloves
5 tbsps olive oil
3 leaf bay plus extra
7 oz stoned olives
2 small bunches flat-leaf parsley
2 juice of orange
1/2 juice of lemon
2 chillies
3 tubs ready-made potato from a supermarket

Instructions

Heat oven to 180C/160C fan/gas
Mix the chicken and garlic with 1 tbsp oil in a shallow roasting tin, then poke around a few bay leaves.
Sprinkle tsp black pepper and tsp sea salt over the chicken pieces and roast for 30 mins. After 30 mins, fish out the garlic, increase the oven temperature to 220C/200C fan/gas 7 and roast the chicken for 15-20 mins more until golden, crispy and cooked through.
While the chicken is cooking, pulse the olives in a food processor to roughly chop, then scrape into a serving bowl.
Add the flat-leaf parsley, chillies, orange zest, orange juice, lemon juice, remaining olive oil and some seasoning. Set aside at room temperature until ready to serve.
Squeeze the roasted garlic cloves out of their skins and mash with a fork. About 10 mins before you want to serve, heat the mash in a pan or microwave 3 packs will take about 8-10 mins on High. When hot, empty into a serving dish, stir in the mashed garlic and serve with the roast chicken, olive salsa and some salad leaves, dressed with the juice of the remaining half lemon.