Roast Chicken With Parsley Salad

• 2 tablespoons lemon juice
• 1/3 cup vegetable oil
• 8 chicken drumsticks large, skin removed, scored
• 4 potatoes quartered lengthwise
• 2 lemons halved
• 7 ounces green beans
• 2 anchovy fillets chopped
• 2/3 cup flat leaf parsley leaves fresh
• 8 pitted black olives quartered lengthwise
• 1 tablespoon baby capers rinsed

1. Preheat oven to 400u0b0F. Combine lemon juice with 2 1/2 tbsp oil. Coat chicken, potatoes and lemon halves with vinaigrette and season to taste. Transfer to a roasting pan and roast for 35 mins. Remove lemon halves and reserve. Add green beans to pan and roast for another 15 mins, or until chicken skin is golden and crispy and chicken is cooked through.
2. Meanwhile, squeeze juice and pulp from reserved lemons into a bowl. Add remaining oil and anchovy fillets and mash with a fork. Add parsley, olives and capers and toss to combine. Sprinkle chicken and potatoes with 1/2 the parsley salad. Serve remaining parsley salad on the side.

lemon juice, vegetable oil, chicken, potatoes, lemons halved, green beans, anchovy, flat leaf parsley, black olives, baby capers

Taken from www.yummly.com/recipe/Roast-Chicken-with-Parsley-Salad-1404059 (may not work)