Altschul Recipe Database: Chicken with Salsa Verde
Recipe: Chicken with Salsa Verde
This is a Entree Dish.
Full Recipe: Cooks Illustrated no. 115 (p. 11)
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8 chicken things with skin and bone 1 head garlic parsley anchovies capers
8 chicken thighs, skin on and bone in salt and pepper vegetable oil 1 head garlic, separated into cloves 1/4 c plus 1 tbsp olive oil 2 tbsp lemon juice 1 c fresh parsley 2 anchovy fillets, rinsed and patted dry 2 tbsp capers, rinsed 1/4 tsp salt 1/4 tsp red pepper flakes
Adjust oven racks to middle and lowest positions. Place (empty) rimmed baking sheet on lowest rack and heat oven to 450 F.
Toss garlic cloves (which do not need to be completely peeled) with 1 tbsp olive oil. Place on a sheet of foil and and fold to make a flat packet.
Trim thighs of excess skin and fat. Using a metal skewer, poke 10-12 holes in the skin of each. Season both sides with salt and pepper. Coat skin with oil to prevent sticking and place, skin side down, on preheated baking sheet. Cook thighs 20-25 minutes on the bottom rack, rotating the pan near the halfway point. Cook garlic packet on middle rack for 10 minutes.
Remove the garlic and squeeze the cloves out of their skins. Process garlic, lemon juice, parsley, anchovies, capers, and 1/4 tsp salt in food processor until coarsely chopped. Add 1/4 c olive oil and pepper flakes. Pulse until combined, scraping sides of bowl as necessary.
Remove chicken and switch oven to broiler. Turn chicken over (being careful not to lose the skin if any sticks) and place under broiler. Broil 3-5 minutes, until skin is crisp, rotating the pan if needed.
Remove chicken and let rest 5 minutes. Serve with salsa verde on the side.