4
Easy
20 minutes
30 to 40 minutes
Preheat the oven to 200ºC.
Wash and dry the chicken. Season and place in an oiled roasting pan. Pour over the verjuice. Drizzle with olive oil and bake, one shelf above the middle, for 30 minutes or until nicely browned and tender.
To serve, moisten the chicken with pan juices and spoon over the salsa. Serve with salad leaves to catch the juices.
Cook’s tip: As an alternative, serve with risotto rice, cooked the same way as regular rice.
Per serving: 2520kJ, 59.7g protein, 34g fat, 2.4g carbs
TASTE’s take:
This is a perfect summer main course – simple to make, but enhanced by the fruity salsa.
