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
Related Posts
Simon Rimmer stuffed portobello mushrooms with toasted hazelnuts and slaw recipe on Sunday Brunch
Simon Rimmer one pot chicken with rice, tarragon and mushrooms recipe on Steph’s Packed Lunch
Simon Rimmer chicken and king prawns with a cream tarragon sauce recipe on Steph’s Packed Lunch
Simon Rimmer steak and chips with Bearnaise sauce recipe on Steph’s Packed Lunch
Simon Rimmer chicken Kiev with warm coleslaw recipe on Steph’s Packed Lunch
Simon Rimmer cranberry and cheese pie with mash potatoes recipe on Steph’s Packed Lunch
Simon Rimmer chocolate, fig and hazelnut tiffin recipe on Sunday Brunch
Simon Rimmer Lemon Butter Hake recipe on Steph’s Packed Lunch
Simon Rimmer chicken pie with clotted cream mash recipe on Steph’s Packed Lunch
Simon Rimmer roast pork belly with spring onion mash recipe on Steph’s Packed Lunch