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
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.