Intro to recipe
youtube video
Ingredients
salsa verde
- head of garlic, separate cloves
- 1T olive oil
- 1 cup boiling water (240g)
- 4 chicken thighs
- 1t salt
- 1/2t pepper
- parsley about 1c leaves
- 2T about 1/2 lemon fresh lemon juice
- 2T capers rinsed
- 2 anchovies rinsed
- red pepper flakes
- 1/4c olive oil
Steps
Salsa Verde
- add garlic and olive oil microwave garlic 2-5m
- stop 1-2m stir garlic, check tender
- wrap garlic and oil in foil, fold into 7” packet
- roast garlic 10m with chicken (below)
- open garlic packet, let cool
- in food processor mix parsley, lemon juice
- add capers and anchovies
- squeeze garlic into processor
- add olive oil and red pepper flakes
- pulse lightly not to overprocess
chicken thighs
- heat sheet pan to 450F
- trim extra skin or fat
- poke tops with pairing knife, 10-12 times
- season both sides with salt and pepper
- spray with a bit of vegetable oil
- carefully put thighs on hot sheet skin down
- add garlic top rack, chicken lower rack
- cook until 160 20-25m
- after 10m remove garlic and rotate chicken
- remove chicken when 160F
- flip to skin up, broil chicken 5m until thighs 175
- let chicken sit 5m
- add salsa verde on chicken
