Roast chicken thighs with brown rice & salsa verde

• skinless boneless chicken thighs↗3

  cut in half

• rapeseed oil↗2 tbsp tbsp
• garlic cloves↗2

  bashed

• coriander½ small pack
• parsley↗½ small pack
• anchovy fillet↗1
• capers↗½ tbsp tbsp
• lemon↗½

  zested and juiced

• pouch cooked wholegrain rice200g g
• baby leaf spinach↗200g g

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Season the chicken, rub with ½ tbsp oil, then put in a large roasting tin with the garlic and roast for 25-30 mins.

2. 2

   Meanwhile, blitz the herbs, anchovy, capers, lemon juice and remaining oil with some seasoning in a food processor until finely chopped. Set aside.

3. 3

   Once the chicken is cooked, remove the tin from the oven and squeeze the garlic out of their skins. Tip in the rice and use a wooden spoon to break it up, then add the spinach and lemon zest and toss. Return to the oven for 5 mins. Divide between bowls and dollop on the salsa verde.