Glorious Garlic: Garlic butter roasted chicken with charred lemon salsa verde

Glorious Garlic: Garlic butter roasted chicken with charred lemon salsa verde

Yield: 4-6 servings


For the chicken

6 tablespoons butter, softened

2 garlic cloves, roughly chopped, plus more for roasting if desired

1/2 cup fresh basil, chopped

1/2 cup Parmesan cheese, grated

Kosher salt, to taste

8 skinless, boneless chicken breasts

1/3 cup plus 2 tablespoons olive oil

Zest from 2 lemons

1 tablespoon dried thyme

1 tablespoon dried parsley

1 tablespoon dried oregano

1 teaspoon crushed red pepper flakes

1 bunch asparagus

For the lemon salsa verde

1 lemon, seeded and cut into 1/2 inch slices

1/2 cup plus 1 tablespoon extra-virgin olive oil

1/3 cup fresh parsley, chopped

1/3 cup fresh oregano, chopped

1/3 cup fresh basil, chopped

2 garlic cloves, chopped

1 anchovy fillet

1 tablespoon capers, drained and chopped

1 teaspoon kosher salt

Method of Preparation

For the chicken

1. Preheat oven to 450 degrees.

2. In a bowl, combine butter, garlic, basil, Parmesan and pinch of salt.

3. Place chicken breasts on a roasting pan. Spread the top of each chicken breast with about a tablespoon of the butter mixture

4. In a small bowl, combine 1/3 cup olive oil, lemon zest, thyme, parsley, oregano, crushed red pepper and a pinch of salt. Brush mixture over chicken, reserving any extra for brushing on while cooking. If desired, scatter a few garlic cloves in between the chicken on the roasting pan. Roast for 30-40 minutes, or until chicken is cooked through. You may brush chicken with the remaining olive oil/lemon sauce half way through cooking.

5. About 20 minutes before the chicken is done, toss the asparagus with the remaining 2 tablespoons olive oil, salt and pepper. Place in a small baking dish and roast 20 minutes, or until tender and lightly charred.

For the lemon salsa verde

6. On a baking sheet, toss the lemon slices with one tablespoon of the olive oil. Spread the lemon slices in an even layer and bake for 15-20 minutes (you can do this in the same oven with the chicken) or until charred on the bottom.

7. Transfer to a cutting board and let cool for five minutes. Finely chop the lemon slices into small bite size pieces. Add to a bowl along with the parsley, oregano, basil, garlic, anchovy, capers and salt. Add ½ cup olive oil. Stir to combine, taste and adjust salt as needed.

8. Serve over the chicken thighs.

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