Simon Rimmer served up tasty brick chicken with buttery potatoes and salsa verde on Steph’s Packed Lunch.
The ingredients are: 1.5kg chicken, spatchcocked, 100ml olive oil, 6 cloves garlic, peeled and left whole and Few sprigs thyme.
For the salsa verde: Bunch tarragon, chopped, Bunch parsley, chopped, ½ bunch mint, chopped, 3 salted anchovies, 1tbsp capers, 150ml extra virgin olive oil and 75ml white wine vinegar.
To serve: Buttered baby potatoes.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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