Chicken al Forno with Salsa Verde Recipe

Name: Chicken al Forno with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, halved; One 4-pound chicken; 1/4 cup extra-virgin olive oil; Salt and freshly ground black pepper; 1/2 cup chopped basil; 1/2 cup chopped cilantro; 1/2 cup chopped flat-leaf parsley; Salt; 3 garlic cloves, coarsely chopped; 1/4 teaspoon crushed red pepper; 1/4 cup chopped tarragon; 4 oil-packed anchovy fillets, soaked in cold water for 15 minutes and patted dry; 1/4 cup snipped chives; 1/2 cup chopped arugula; 1 cup extra-virgin olive oil; 1/4 cup salt-packed capers, soaked in cold water for 1 hour and drained; 1/4 cup chopped sage

Servings: persons

1 lemon, halved
One 4-pound chicken
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup chopped basil
1/2 cup chopped cilantro
1/2 cup chopped flat-leaf parsley
Salt
3 garlic cloves, coarsely chopped
1/4 teaspoon crushed red pepper
1/4 cup chopped tarragon
4 oil-packed anchovy fillets, soaked in cold water for 15 minutes and patted dry
1/4 cup snipped chives
1/2 cup chopped arugula
1 cup extra-virgin olive oil
1/4 cup salt-packed capers, soaked in cold water for 1 hour and drained
1/4 cup chopped sage

1
null Preheat the oven to 450.
2
Using kitchen scissors, cut out the backbone.
3
Flatten the chicken and pull out the breast bone.
4
Cut the chicken in half through the breast and season with salt and pepper.
5
Set the chicken skin side up in a roasting pan and drizzle with the oil; add the lemon halves to the pan and roast for 40 minutes, basting every 10 minutes, until just cooked through.
6
null Meanwhile, make the salsa verde.
7
In a food processor, pulse the capers with the anchovies and garlic until finely chopped.
8
Add all of the remaining ingredients and pulse to combine.
9
Season with salt.
10
Serve the chicken with the salsa verde and the roasted lemon.

1690

kcal

Calories

176

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lemon, halved, One 4-pound chicken, 1/4 cup extra-virgin olive oil, Salt and freshly ground black pepper, and more.

Yes, Chicken al Forno with Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken al Forno with Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions