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1
Prepare the chicken Run your fingers under the skin of each chicken thigh to create a pocket.
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2
Stuff each pocket with 2 sage leaves, 2 slices of garlic and 1 slice of butter.
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3
Transfer the stuffed thighs to a large bowl.
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4
In a small bowl, stir the lemon zest strips with the smashed garlic, olive oil, chopped herbs and crushed red pepper.
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5
Pour the mixture over the chicken and turn to coat.
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6
Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
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7
Meanwhile, make the salsa verde Preheat the oven to 450.
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8
On a baking sheet, toss the lemon slices with 1 tablespoon of the olive oil.
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9
Spread the lemon slices in an even layer and bake for 16 to 18 minutes, until charred on the bottom.
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10
Transfer to a cutting board and let cool for 5 minutes.
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11
Chop the slices into 1/4 -inch pieces.
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12
Leave the oven on.
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13
Meanwhile, make the salsa verde In a mortar, mash the oregano and mint with the chopped garlic, anchovy, capers and the 1 teaspoon of salt until a smooth paste forms.
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14
Slowly drizzle in the remaining 1/2 cup of olive oil, stirring to create a sauce.
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15
Stir in the chopped lemon.
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16
Meanwhile, make the salsa verde Heat a very large ovenproof skillet.
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17
Season the chicken thighs evenly with 4 teaspoons of salt; reserve the lemon zest and smashed garlic from the marinade.
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18
Arrange the chicken thighs skin side down in the skillet and cover with another large skillet or pot weighted down with a few heavy cans.
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19
Cook the chicken over moderate heat until the skin is golden brown and crisp, about 15 minutes.
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20
Meanwhile, make the salsa verde Remove the weight and turn the chicken.
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21
Scatter the reserved lemon zest and garlic and the bay leaves, if using, among the thighs.
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22
Roast in the oven for about 30 minutes, until the chicken is golden brown and cooked through.
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23
Discard the bay leaves.
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24
Transfer the chicken to a platter and serve with the salsa verde.
