Spanish Roasted Chicken with Baby Leeks and Salsa Verde

Steps

1. Preheat oven to 220°C. Line two oven trays with baking paper. Trim 3cm off tops of leeks and cut in half lengthways. Peel and dice potatoes 2cm and toss on first prepared tray with a drizzle of olive oil and first measure of Spanish rub. Season and roast (on top oven rack) for about 25 minutes, until tender.
2. Cut broccoli into small florets and toss with baby leeks on second prepared tray with a drizzle of oil. Season and set aside. Pat chicken dry and coat in second measure of Spanish rub. Season and set aside. Heat a drizzle of oil in a medium fry-pan on medium heat.
3. Cook chicken, skin-side-down for about 2 minutes until golden. Flip and cook a further 2 minutes until seared but not cooked through. Transfer to tray with greens and roast (on rack below potatoes) for 10-14 minutes, until cooked through. Reserve pan. Remove chicken from tray, return veggies to cook for a further 5 minutes.
4. Set chicken aside to rest for about 5 minutes before slicing thinly against the grain. When potatoes have finished cooking, toss through spinach to wilt.
5. While chicken and vegetables cook, prepare capers. Wipe out pan used for chicken and return to mediumhigh heat with olive oil. Cook capers, tossing often, for 4-5 minutes until crispy. Pour capers into bowl lined with paper towels to drain and set aside for serving.
6. To serve, spoon salsa vert onto plates and spread out. Top with potatoes and spinach, leeks and broccoli. Top with slices of chicken and sprinkle over crispy capers and parsley.