Chai Roasted Chicken Legs

Preparation

1. Preheat oven to 450°F.

2. 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.

3. 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.

4. Serve chicken drizzled with salsa verde.

Episode Info

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