Roasted Chicken with Salsa Verde

Roasted Chicken with Salsa Verde

There is not much I don’t like about Italian cuisine (I have yet to find anything, to be honest), but when it comes to sauces/dressings – Salsa Verde is up there as one of my favourites. And as the weather is getting warmer, and brighter, it seems like the perfect time to set this sauce down on the dinner table. The best thing about this sauce is that it goes pretty much with everything…especially with fish, chicken or pork. For the recipe below, I have used chicken thighs – just because I generally prefer them to the breast, which can at times be a bit dry.

Now you can serve this dish with anything you like really – roast potatoes, a nice herbed salad…it’s entirely up to you. But I decided to something a bit wicked and make this once ‘healthy’ dish into somewhat of a treat. All I did was sauté 2 thinly sliced garlic cloves in a bit of butter and olive oil, just until nice and golden brown in colour. To this I added some freshly boiled spaghetti, tossed it about in the sauce and then plated it up. I topped the pasta off with ‘pulled’ Chicken Salsa Verde, and a generous amount of freshly grated parmesan. And there you have it, one AMAZING way to have Chicken Salsa Verde. Now on with the recipe!

Serves 4

2 tbsp capers
1 tbsp Dijon mustard
5 anchovies
2 garlic cloves
15g of basil, mint and flat leaf parsley
1 lemon, juice only (2 tbsp)
4-5 tbsp olive oil

8 chicken thighs, with skin & bone

Blitz the capers, mustard, garlic and anchovies in a food processor.

Add the herbs, lemon juice and olive oil and pulse until a sauce is made. Finish off with a bit more olive oil. Just a little tip – do not add any salt, the capers and anchovies are salty enough.

Place the chicken thighs in a deep bowl, and pour over about 2/3 of the salsa verde sauce. Give the chicken a good toss in the sauce, really making sure the chicken is well covered. If you have the time, place the chicken in the fridge overnight to really help those flavours set in.

Otherwise, place the chicken on a lightly oiled baking tray, and bake at 180C for 40 minutes. Remove the chicken from the oven, and then drizzle over the remaining bit of sauce. And you’re done!


By | 2017-10-29T11:03:33+00:00 April 22nd, 2015|Recipes|0 Comments

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