Roasted Garlic Salsa Verde for Oven-Roasted Chicken Thighs
ByPublished on September 20, 2011
Time
30 minutes
Yield
Serves 4 (Makes about 1/2 cup)
Ingredients
1 head garlic, cloves separated, unpeeled1 tablespoon plus ¼ cup olive oil2 tablespoons lemon juice1 cup fresh parsley leaves2 anchovy fillets, rinsed and patted dry2 tablespoons capers, rinsed¼ teaspoon salt¼ teaspoon red pepper flakes
Before You Begin
This recipe must be made in tandem with our Oven-Roasted Chicken Thighs recipe (related).
Instructions
- While oven preheats in step 1 of Oven-Roasted Chicken Thighs recipe (related), toss garlic cloves and 1 tablespoon oil in bowl. Cover bowl and microwave until garlic is softened, 1 to 3 minutes, stirring once halfway through. Place garlic in center of 12-inch square of aluminum foil. Cover with second 12-inch square of foil; fold edges together to create packet about 7 inches square. Roast packet as directed in Oven-Roasted Chicken Thighs recipe.
- Squeeze garlic cloves out of skins. Process garlic, lemon juice, parsley, anchovies, capers, and salt in food processor until coarsely chopped, about 5 seconds. Add remaining ¼ cup oil and pepper flakes; pulse until combined, scraping bowl as necessary.
Time
30 minutesYield
Serves 4 (Makes about 1/2 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Roasting a head of garlic along with the chicken was an efficient way to get a mellow but rich base for our Roasted Garlic Salsa Verde recipe. Lemon juice brightened the sauce, while anchovy fillets added a welcome saltiness.
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