Philli Armitage-Mattin served up a tasty roast chicken with salsa verde courgettes on Saturday kitchen.

The ingredients are: 1 small chicken, spatch-cocked and cut in half through the breastbone, 1 tbsp olive oil, 1 lemon, halved, 4 large courgettes, sliced (a mix of yellow and green) and salt.

For the salsa verde: 2 tbsp capers in vinegar, 4 anchovy fillets, 2 small garlic cloves, peeled, 4 tbsp olive oil, 2 tbsp sherry vinegar and 1 small bunch fresh parsley.

See recipes by Philli in her book titled: Taste Kitchen available from Amazon now.