Chicken With Anchovies And Lemon And Parsley Oil

• total time: 2 hours 50 minutes

Ingredients

A mix of skin on chicken legs and thighs - around 1 to 2 pieces per person

About 600g to 800g baby potatoes, sliced into long, thin wedges (skin on)

6 to 8 banana shallots, peeled and halved lengthways

1 ½ cups dry white wine (use more if you’re cooking in larger quantities because the wine makes the most brilliant gravy)

Olive oil

Salt

For the marinade, blitz:

1 to 2 x 50g can anchovies in olive oil

Juice of 1 to 2 lemons

A big dollop Dijon mustard

2 garlic cloves

Lots of black pepper

Generous drizzle olive oil

Blitz and taste to make any adjustments. Should be salty, lemony and quite thick as a sauce

For the green sauce, blitz:

1 small to medium bunch flat parsley, stems included

Quarter cup or so extra virgin olive oil

Juice of 1 to 2 lemons

Chilli flakes optional

Big pinch sea salt flakes

Blitz and taste to make any adjustments, should be lemony, herby, salty and drizzly. If too thick, add more olive oil or lemon juice.

Directions

Preheat oven to 190c (375f) and remove chicken from fridge at least an hour before cooking

Shmear the anchovy marinade all over the chicken

Lay the potatoes and shallots onto a baking tray and season with olive oil and salt

Place the chicken ontop and pour the white wine all over

Roast in oven for about 50 minutes to an hour or until the chicken is golden and potatoes cooked through. If need be, you can remove chicken and brown the potatoes a little under the grill but totally optional.

Plate up with all the gravy, drizzle the green sauce all over and enjoy!