Golden Chicken Thighs with Charred-Lemon Salsa Verde

Ristorante Masolino in Panicale, Italy, has served chicken with lemon and capers for years. Chef Nancy Silverton makes the dish even better by roasting lemon slices, so they’re lightly charred, before stirring them into a piquant salsa verde. The sauce is an excellent accompaniment to these crisp-skinned chicken thighs, but it’s also great with roasted fish and vegetables.

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

Directions at foodandwine.com

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