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Golden Chicken Thighs with Charred-Lemon Salsa Verde
Dennis Walsh
I enjoy being creative when it comes to cooking. I am also very frugal so I try to stretch the dollar.
Ingredients
  • subheading: CHICKEN:
  • 12 bone-in skin-on chicken thighs
  • 24 sage leaves
  • 16 garlic cloves-6 cut into 4 slices each, the rest gently smashed and peeled
  • 4 tablespoons unsalted butter, cut into 12 slices
  • Strips of zest from 2 lemons
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped oregano
  • 1 tablespoon chopped parsley
  • 1 teaspoon crushed red pepper
  • Kosher salt
  • 12 fresh bay leaves (optional)
  • subheading: SALSA VERDE:
  • 1 lemon, cut into ½-inch slices and seeded
  • 1 tablespoon plus ½ cup extra-virgin olive oil
  • ¼ cup chopped oregano
  • ¼ cup chopped mint
  • 2 garlic cloves, chopped
  • 1 anchovy fillet
  • ½ teaspoon chopped drained capers
  • 1 teaspoon kosher salt
Steps
Directions at foodandwine.com
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