Spring Chicken & Salsa Verde Traybake
September 10, 2026
One pan of spring — golden chicken thighs roasted over crispy chat potatoes, leeks and asparagus, finished at the table with generous spoonfuls of Bippi Italian Style Salsa Verde.
Ingredients
- 8 chicken thighs, bone in, skin on (about 1.2kg)
- 750g chat potatoes, halved
- 2 leeks, white and pale green parts, cut into 3cm rounds
- 1 bunch asparagus, woody ends snapped off
- 1 cup frozen peas
- 3 tbsp olive oil
- 4 garlic cloves, skin on, lightly crushed
- 1 lemon, halved
- Salt and pepper, to taste
- ½ jar Bippi Italian Style Salsa Verde, plus extra to serve
Instructions
- Preheat your oven to 200°C fan-forced (220°C conventional). Toss the potatoes, leeks and garlic with 2 tablespoons of the olive oil, salt and pepper in a large roasting tray. Roast for 15 minutes.
- Meanwhile, pat the chicken thighs dry with paper towel — dry skin is crispy skin — and rub with the remaining oil, salt and pepper.
- Sit the chicken skin-side up on top of the vegetables and tuck the lemon halves in cut-side down. Roast for 30 minutes, until the skin is deep golden and the juices run clear.
- Scatter the asparagus and peas around the tray for the final 8–10 minutes of cooking.
- Rest the tray for 5 minutes. Squeeze the roasted lemon over everything, then spoon the Salsa Verde generously over the chicken and vegetables. Serve straight from the tray, with extra Salsa Verde at the table.
Make it with
