Salsa Verde Chicken with Lemony Mash

Jazz up your boring meal routine with this sensational salsa verde chicken with lemon mash and roasted tomatoes. Every bite is exploding with flavor!

Ingredients

• Chicken drumsticks: Main protein source, provides flavor and substance to the dish. You can use any other cut including chicken thighs or breasts. Adjust the cooking time accordingly.
• Spices for chicken: We're using a combination of cumin, coriander, and turmeric to season the chicken for an earthy, warm flavor profile.
• Arugula: Adds a peppery flavor to the salsa verde. If you dislike arugula you can substitute it with spinach or extra parsley.
• Parsley: The key herb in salsa verde that provides fresh flavor and color.
• Basil: Adds sweetness and aroma to the salsa verde.
• Capers: Provides briny, salty flavor to the salsa verde.
• Anchovy: Adds depth and umami to the salsa verde. If you dislike anchovies, you can omit it.
• Yukon potatoes: Used to create a creamy, buttery mash.
• Parmesan: Adds savory, nutty flavors to the mash.
• Balsamic vinegar: Used to season the tomatoes, adds sweetness and acidity.

Substitutions and variations

• Protein: You can substitute the chicken with steak, salmon, shrimp, or pork tenderloin.
• Spicy: Add red chili flakes to the salsa verde or season the chicken with cayenne.

Step-by-step instructions

Step 1: Prepare chicken

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 urge you to make them all. Plus, if you prepare all the items you have one complete and balanced meal!

The roasted chicken is the main star so that is 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. You can go crazy and even swap out the chicken for steaks, pork chops, or salmon.

Feel free to marinate the chicken the day before.

Step 2: Make salsa verde

While the chicken is marinating, make the salsa verde. Use a food processor or blender to blend all of the ingredients.

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.

Feel free to also make the salsa verde the day before. However, the color will dull over time.

Step 3: Cook

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.

Step 4: Putting it all together

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!

Make-ahead and store

• Make-ahead: You can make the salsa verde and marinate the chicken the day before.
• Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to prevent the chicken from drying out.

Frequently asked questions

More roasted chicken recipes

Looking for more roasted chicken ideas? Try these:

Recipe

Print Recipe

Salsa Verde Chicken with Lemony Mash

Total Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: Mexican

Keyword: chicken

Servings: 4

Author: Christine Ma

Ingredients

Roasted chicken

• 2 pounds chicken drumsticks
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon coriander
• 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 pounds Yukon potatoes
• 3 tablespoons extra virgin olive oil
• juice of ½ lemon
• ½ cup grated parmesan
• salt and pepper

Remaining ingredients

• 1 pint cherry tomatoes
• 2 tablespoons 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 35-40 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.

Notes

The salsa verde can be prepared the day before.

The chicken can marinate overnight in the fridge.