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Roasted Chicken with Salsa Verde Recipe

Roasted Chicken with Salsa Verde Recipe

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Ingredients

1 tablespoon salted capers, rinsed and drained 

1 or 2 oil packed anchovies, rinsed and chopped 

2 garlic cloves, chopped finely 

1 tablespoon of fresh lemon juice 

Grated zest from 1 lemon 

2 cup fresh parsley leaves 

1 cup mixed herbs (basil, arugula, mint, thyme, tarragon or marjoram) 

1/3 cup olive oil

Sea salt and black pepper, to taste 

6 chicken breasts, boned with skin on

Shop For This Recipe

Large Pantescan Capers (1 KILO)
$47.95
Large Pantescan Capers in Salt
$7.55
Recca Pantescan Salted Capers - Non-Pareil
$6.95
Ortiz Anchovies (in tin)
$8.95
Scalia Anchovies - Salt-packed
$32.00 $28.95
Scalia Anchovy Fillets in Olive Oil
$6.95
Fattoria di Petroio Tuscan Olive Oil
$48.95
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Directions

Roasted Chicken with Salsa Verde Recipe

Sauce Verde is a piquant herb sauce traditionally made with parsley. Albert has added a handful of other appropriate herbs for a slight variation. A good olive oil adds a nice rich flavor to the herbs. 

This baked salsa verde chicken recipe is courtesy of Albert and Kim Katz of Katz and Company.


Directions:
1. Preheat oven to 375 degrees.

2. To make the sauce, add all ingredients except olive oil to a food processor. Puree until finely chopped. Slowly add all of the Chef's Pick olie oil until smooth. Taste for seasoning.

3. Gently pull up the skin from the meat - do not completely remove - and spread some of the sauce evenly over the breast meat, and then place the skin back down. Reserve some of the salsa verde to top finished dish.

4. Set chicken breasts in a baking dish and brush with a little olive oil. Roast in oven until done, about 20 minutes.

5. Serve with a little more sauce spooned over the top.

Serves 6


 

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