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Chai Roasted Chicken Legs with Salsa Verde

Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 17.

Featuring: James Family Farm Pastured Chicken Legs 

2 James Family Farm Pastured Chicken Legs 

3 tbsp olive oil, divided 

2 chai tea bags 

1/4 tsp dried red chili flakes 

1/2 cup fresh basil leaves 

1/2 cup fresh parsley leaves 

1 tbsp capers

1 anchovy 

Zest and juice of 1 lemon 

● Preheat oven to 450°F. 

● Cut open tea bags, shake tea into a small bowl, add chili flakes and a pinch of salt and black pepper and stir to combine. Rub chicken legs with 1 tbsp olive oil, then tea mixture, then place on a parchment lined baking sheet and roast until skin is crispy and an instant read thermometer inserted in 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 1 tbsp of water if too thick.

● Serve chicken drizzled with salsa verde. 

Serves 2

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