Roasted Garlic Salsa Verde
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.
Servings: 4
Calories: 176kcal
Ingredients
- 1 head garlic cloves separated, unpeeled
- 5 tablespoons olive oil divided (1 tablespoon plus 1/4 cup)
- 2 tablespoons lemon juice
- 1 cup fresh parsley leaves
- 2 anchovy fillets rinsed and patted dry
- 2 tablespoons capers rinsed
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
Prepare the garlic:
- 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.
Finish and serve:
- Squeeze garlic cloves out of skins in a food processor.
- 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.
Notes
- This recipe is intended to be made in tandem with our Oven-Roasted Chicken Thighs recipe (related).
- Useful user comment: Skip the microwave step and just roast the garlic in the oven if you have the time.
Nutrition
Calories: 176kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 270mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1308IU | Vitamin C: 25mg | Calcium: 39mg | Iron: 1mg