Roast Chicken with Parsley Salad

RECIPESPLUS
10Ingredients
65Minutes
810Calories

Ingredients

US|METRIC
  • 2 tablespoons lemon juice
  • 1/3 cup vegetable oil
  • 8 chicken drumsticks (large, skin removed, scored)
  • 4 potatoes (quartered lengthwise)
  • 2 lemons (halved)
  • 7 ounces green beans
  • 2 anchovy fillets (chopped)
  • 2/3 cup flat leaf parsley leaves (fresh)
  • 8 pitted black olives (quartered lengthwise)
  • 1 tablespoon baby capers (rinsed)
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    Directions

    1. Preheat oven to 400°F. Combine lemon juice with 2 1/2 tbsp oil. Coat chicken, potatoes and lemon halves with vinaigrette and season to taste. Transfer to a roasting pan and roast for 35 mins. Remove lemon halves and reserve. Add green beans to pan and roast for another 15 mins, or until chicken skin is golden and crispy and chicken is cooked through.
    2. Meanwhile, squeeze juice and pulp from reserved lemons into a bowl. Add remaining oil and anchovy fillets and mash with a fork. Add parsley, olives and capers and toss to combine. Sprinkle chicken and potatoes with 1/2 the parsley salad. Serve remaining parsley salad on the side.
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    NutritionView More

    810Calories
    Sodium9% DV220mg
    Fat74% DV48g
    Protein100% DV51g
    Carbs15% DV45g
    Fiber36% DV9g
    Calories810Calories from Fat430
    % DAILY VALUE
    Total Fat48g74%
    Saturated Fat9g45%
    Trans Fat0.5g
    Cholesterol210mg70%
    Sodium220mg9%
    Potassium1620mg46%
    Protein51g100%
    Calories from Fat430
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber9g36%
    Sugars4g8%
    Vitamin A30%
    Vitamin C180%
    Calcium10%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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