A lot of times when I try to create an original recipe, I pick bold flavors. I'm all about incorporating flavor whether that be by roasting vegetables, adding marinades, pickling, or adding finishing sauces. Heck, a lot of times I combine all of those together like in this salsa verde chicken with lemony mash. This dish looks like a typical dinner but it's far from boring. Separately, the spiced roasted chicken, lemony mashed Yukon potatoes with parmesan, balsamic roasted tomatoes, and vibrant salsa verde can be uninspiring. However, serve all of these components together and you have one vibrant meal. I can honestly say I enjoyed every bite.

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Salsa Verde Chicken with Lemony Mash

Total Time1 hr 30 mins

Course: Main Course

Cuisine: Mexican

Keyword: chicken

Servings: 4

Author: Cherry on My Sundae

Ingredients

Roasted chicken

2 lb chicken drumsticks
2 tablespoon olive oil
1 teaspoon cumin ground
1 teaspoon coriander ground
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon turmeric

Salsa Verde

¾ cup olive oil
½ cup arugula
½ cup parsley
½ cup basil
juice of ½ lemon
1 tablespoon capers
1 garlic clove
1 anchovy
salt and pepper

Lemony mash

2 lb Yukon potatoes
3 tablespoon extra virgin olive oil
juice of ½ lemon
½ cup grated parmesan
salt and pepper

Remaining ingredients

1 pint cherry tomatoes
2 tablespoon olive oil
1 tablespoon balsamic vinegar
2 garlic cloves smashed
salt and pepper

Instructions

Preheat oven to 425 degrees F.
Marinate the chicken. Combine the olive oil with cumin, coriander, salt, pepper, and tumeric and toss the chicken in the mixture. Let sit for 30 minutes.
Meanwhile, make the salsa verde. Blend together all of the ingredients including the olive oil, arugula, parsley, basil, lemon juice, capers, garlic, and anchovy until smooth. Season with salt and pepper and set aside.
Cut the Yukon potatoes into large chunks and place them in a medium pot. Fill the pot with enough water to submerge the potatoes and cover with a lid. Bring to a boil over high heat and continue to simmer until the potatoes are fork tender. Drain the potatoes and smash with a fork. Season with olive oil, lemon juice, grated parmesan, salt, and pepper. Set aside and keep warm.
Roast the chicken for 30 minutes or until the juices run clear.
Toss the cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Lay the tomatoes on a sheet pan with the smashed garlic cloves. Roast the tomatoes for 15 minutes or until softened and blistered.
Portion the potatoes onto plates along with the roasted chicken and blistered tomatoes. Drizzle the salsa verde on top and serve immediately.

**Helpful tips and common mistakes

There are four parts to this salsa verde chicken with lemony mash. You can pick and choose which components you want to make but I do urge you to do make them all. Plus, if you prepare all of the items you have one complete and balanced meal!

The roasted chicken is the main star so that is obviously a must make. Season the chicken drumsticks with aromatic spices like cumin, coriander, and turmeric. I'm a dark meat kind of gal so I chose drumsticks but you can use any part of the chicken you prefer. Go crazy and even swap out the chicken for a couple of steaks, pork chops, or even salmon.

While the chicken is marinating, make the salsa verde. Use a food processor or blender to blend all of the ingredients together. I know a lot of people are against adding anchovies to their food but let me tell you. They add so much flavor and umami without the strong fishy-ness. However, if you're very much against them, you can omit the anchovies.

Potatoes and meat go hand in hand so it made sense to add lemony mashed potatoes to this dish. But these aren't your typical mashed potatoes. We're taking out the butter and heavy cream and using extra virgin olive oil for a lighter touch. Instead of a creamy texture, we're looking for more of a chunky one. Season the potatoes with parmesan for an extra oomph of deliciousness.

Roast the chicken in the oven until golden brown and the juices run clear, about 30 minutes. If you are using another part of the chicken or cooking boneless chicken, you will have to adjust the time.

While the chicken is roasting, throw in the tomatoes in there too. Toss the tomatoes with balsamic vinegar, olive oil, salt, pepper, and garlic cloves and roast them until they're blistered and bursting with juice.

Plate the meal with the lemony mash, roasted chicken and tomatoes, and a good drizzle of salsa verde.

This salsa verde chicken with lemony mash seems simple but the completed dish is anything but. I wouldn't mind having this meal at least once a month!

For more chicken inspiration check out this bourbon pecan crusted chicken!