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.

No additional tips available.

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

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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.

Chicken al Forno with Salsa Verde

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