Roasted Chicken with Salsa Verde Recipe

Name: Roasted Chicken with Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 organic chickens; 1 lemon; 6 sage leaves; 1 onion, peeled; 3 cloves garlic; 1 small bunch of thyme; 1 tablespoon kosher salt; Olive oil; Salt, to taste; 1 cup parsley, finely chopped; 4 cloves garlic, minced; 1 medium shallot, minced; 2 Fresno peppers, minced; 1 teaspoon chili flakes; Juice and zest of 1/2 lemon; 2 cups extra virgin olive oil; Salt and pepper to taste

Servings: persons

3 organic chickens
1 lemon
6 sage leaves
1 onion, peeled
3 cloves garlic
1 small bunch of thyme
1 tablespoon kosher salt
Olive oil
Salt, to taste
1 cup parsley, finely chopped
4 cloves garlic, minced
1 medium shallot, minced
2 Fresno peppers, minced
1 teaspoon chili flakes
Juice and zest of 1/2 lemon
2 cups extra virgin olive oil
Salt and pepper to taste

1
Rinse the chicken in side and out under cold water.
2
Pat dry and let sit at room temperature for 30 to 60 minutes.
3
Slice the lemon paper thin and remove the seeds.
4
Lift the skin off the breast of the chicken and place 3 lemon slices and 3 sage leaves in between the skin and the meat of each breast.
5
Place onion, garlic, thyme and the remaining lemon in the cavity of the chicken.
6
Rub the entire chicken liberally with olive oil.
7
Salt the outside and the cavity of the chicken.
8
Place in a 425 degree F oven on a roasting rack, breast-side-up.
9
Place a meat thermometer in the thigh and cook until the chicken reaches 160 degrees F. This will take about 10-15 minutes per pound.
10
Remove the chicken from the oven and let it rest for 10 minutes.
11
Combine all ingredients and let sit for 2 hours or more for best results.

1262

kcal

Calories

124

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: 3 organic chickens, 1 lemon, 6 sage leaves, 1 onion, peeled, and more.

Yes, Roasted Chicken 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!

Roasted Chicken with Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions