Roast Chicken With Parsley Salad - cooking recipe

Ingredients

2 tbsp lemon juice
1/3 cup vegetable or olive oil
8 None large chicken drumsticks, skin removed, scored
4 None potatoes, quartered lengthwise
2 None lemons, halved
7 oz green beans
2 None anchovy fillets, chopped
2/3 cup fresh flat-leaf parsley leaves
8 None pitted black olives, quartered lengthwise
1 tbsp baby capers, rinsed

Preparation

Preheat oven to 400\u00b0F. Combine lemon juice with 2 1/2 tbsp oil. Coat chicken, potatoes and lemon halves with vinaigrette and season to taste. Transfer to a roasting pan and roast for 35 mins. Remove lemon halves and reserve. Add green beans to pan and roast for another 15 mins, or until chicken skin is golden and crispy and chicken is cooked through.
Meanwhile, squeeze juice and pulp from reserved lemons into a bowl. Add remaining oil and anchovy fillets and mash with a fork. Add parsley, olives and capers and toss to combine. Sprinkle chicken and potatoes with 1/2 the parsley salad. Serve remaining parsley salad on the side.