Celebrity chef and restauranter Luke Mangan prepares a flavoursome chicken dish that looks as good as it tastes


  • 4 baby chickens

  • Salsa Verde*

  • For the chicken marinade

  • 125ml Tuscan blend olive oil

  • 1 lemon juiced

  • Zest of 1 lemon

  • ¾ tbsp coriander seeds, toasted

  • ½ tbsp coriander root

  • ¾ tbsp fennel seeds, toasted

  • 1 pinch dried chilli flakes

  • 1 tbsp lemon thyme picked, finely chopped

  • 2 tbsp rosemary, finely chopped

  • For the Salsa Verde

  • 375ml extra virgin olive oil

  • 2 garlic cloves

  • 1 birds eye chilli, chopped finely

  • 3 anchovies

  • 2 tbsp Dijon mustard

  • 25g capers

  • 50 sultanas soaked in 3 tbsp hot port

  • 150g flat leaf parsley

  • 100g mint leaves

  • 100g basil leaves

  • ½ lemon, juiced

  • 1 tbsp Cab Sav vinegar

  • 75ml warm water

  • Seasoning


  • 1.

    Mix all the marinade ingredients together.

  • 2.

    Coat the chickens in the marinade for 24 hours.

  • 3.

    Next day, remove any excess marinade from the chickens and reserve for later use.

  • 4.

    On a hot char-grill place the chickens, skin side down and cooked until nicely charred then turn over to seal and char the other side.

  • 5.

    Place chickens on a baking tray and pour over the reserved marinade.

  • 6.

    Bake in a pre-heated oven at 180C for 10 minutes.

  • 7.

    Remove from oven and rest for 3 to 5 minutes.

  • 8.

    Cut the chicken in 8ths and serve with salsa verde.

  • For the Salsa Verde:

  • 1.

    Place all ingredients in a jug blender and blend well.

  • 2.

    Season and use as required.

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