Roast Chicken with Salsa Verde

A flavorful herb sauce adds punch to traditional roast chicken and gives leftovers oomph when made into sandwiches.
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Salsa Verde, a pesto-like combination of olive oil, garlic and parsley, is rubbed onto the chicken before roasting in the oven. Use a large chicken (often called an "oven roaster") so that you have enough left over to make Salsa Verde Pulled-Chicken Sandwiches later in the week.
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  • Total Time : 2 hours 10 minutes
  • Prep Time : 15 minutes
  • Cook Time : 1 hour 45 minutes
  • Servings : 4

Ingredients

  • 1/2 cup olive oil
  • 3 garlic cloves, chopped
  • 1 cup fresh parsley, chopped
  • 1 whole roaster chicken, about 6 to 7 pounds
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
 

Directions

step 1Preheat the oven to 375 degrees F. In a small saucepan, heat the oil over medium-low heat. Add the chopped garlic and cook until fragrant and just beginning to brown, about 3 minutes. Turn off the heat and add the chopped parsley, stirring to combine. Let the mixture cool slightly, then carefully transfer it to a blender, and puree until smooth. Store 1/3 cup of the sauce in the fridge for the pulled chicken sandwiches to be made later in the week.
step 2Sprinkle the entire chicken with salt and pepper. Using your hands, spread the remaining Salsa Verde sauce over the bird. Truss the chicken (see Chef's Notes), if desired, and set on a rack in a roasting pan, placing it in the bottom third of the oven. Roast for 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F.
step 3Transfer the chicken to a cutting board to cool, about 10 minutes. Serve whole, or cut into pieces, saving leftovers in a Ziploc® Brand Storage Bag in the refrigerator for the pulled chicken sandwiches.

chef's notes

To truss the chicken, tuck the wings under the body and tie the legs together with kitchen twine, which is available in any major supermarket. This holds the chicken's shape and keeps the leg and wing meat from overcooking. Make sure to remove the twine before carving.
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comments (23)
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recent comments
10/18/2011 , 
m  m.
sound good i ready to cook and taste thanks for new ideas my family is a food lover and really appreciate your new ways saliur d e la rutina d ela s mismas comidas es una aventura muy agradable
12/17/2010 , 
karina  g.
sound good i ready to cook and taste thanks for new ideas my family is a food lover and really appreciate your new ways saliur d e la rutina d ela s mismas comidas es una aventura muy agradable
4/19/2010 , 
Julie  H.
I wanted to try new recipes and remembered I had this one for a while. Thank goodness I remembered. My family and I LOVED it. It was better then I thought it would be and using the leftovers for the Salsa Verde Pulled Chicken was good too. I loved that recipe too. Will try again for sure.
2/3/2010 , 
Geraldine  K.
I would cut the chicken in eight pieces. Remove excessive skin. Instead of salt and pepper I would use a low fat Italian Dressing and a can of low sodium chicken broth. Wrap in foil. Bake. Remove foil to make brown coating. No oil.
1/5/2010 , 
Bev  L.
I always use unwaxed dental floss to tie the legs together when I am roasting a chicken. Can't wait to try this recipe, but since I am on a low-sodium diet, I will omit the salt.
Showing 1 - 5 of 23 comments:
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