Roasted Chicken with Salsa Verde

March 06, 2013


To tell you the truth, sometimes when I decide to cook chicken for dinner it not very exciting at all.  I mean sometimes it just really does not even appeal to me.  I can hear my kids now when they ask me what’s for dinner, and they quickly interrupt me and say “Don’t tell me, chicken?”.  The thing I like most about cooking chicken is that it makes the best leftovers.  I am all about the leftovers for lunch the next day.  I don’t even heat it up, generally I’m standing at my counter and eating right out of the container.

Lately I have been hearing the same thing from most of my friends.  They like to cook, but are having trouble thinking of what to make.  We all hate the same old thing.  I agree, and even though this chicken is very simple to make,  the flavor from the roasted lemon give this dish and extra VaVa Voom.  And I can’t end there,  the Salsa Verde is an amazing addition, making this chicken my all time favorite!  I want to slather this Salsa Verde on everything I eat for the rest of my life!  It is so good!   I beg you to make this tonight!!!!

Roasted Chicken with Salsa Verde
  • Any combination of cut up chicken, skin and bones intact.
  • 2 lemons, cut in half
  • olive oil
  • Kosher salt and pepper
  • ¼ cup capers
  • 4 anchovy filets
  • 3 cloves garlic, minced
  • ½ cup chopped fresh parsley
  • ½ cup chopped arugula
  • ½ cup chopped fresh basil
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped tarragon
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh sage
  • 1 cup extra virgin olive oil
  • ¼ teaspoon sea salt
  1. Preheat oven to 450 degrees.
  2. For the chicken:
  3. Wash chicken under warm water and dry completely.
  4. Place in a large roasting pan and massage some olive oil into each piece.
  5. Season generously with salt and pepper.
  6. Place lemons cut side down around chicken pieces.
  7. Roast in oven 45 minutes, basting every 10 minutes. If chicken is not browning well, turn the oven to broil for the last 10-15 minutes.
  8. When chicken is done transfer to a platter and garnish with lemon halves and serve with Salsa Verde.
  9. For the Salsa Verde:
  10. Using a mortar a pestle mash capers, anchovies and garlic to a paste and transfer to a medium sized bowl. (if you do not have a mortar and pestle use a fork or side of a large knife to mash)
  11. Add all the herbs and olive oil and mix well, season with salt.
  12. The consistency should be chunky, not soupy.


Source The New Potato

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