Oven-Roasted Chicken Thighs with Salsa Verde

Name: Oven-Roasted Chicken Thighs with Salsa Verde
Ingredients: 6 to 8 ounces each Chicken thighs (8); 1 tablespoon Extra virgin olive oil; 1 Whole head of garlic; a little bit (for roasting) Thyme; 1 1/4 teaspoons Table salt or Kosher salt; to taste Black pepper; as needed Vegetable oil cooking spray; about 1 cup (leaves) Fresh parsley; 2 tablespoons Fresh lemon juice; 2 tablespoons Capers; 2 Anchovy fillets

11 ingredients · from America's Test Kitchen

Ingredients

6 to 8 ounces each Chicken thighs (8)
1 tablespoon Extra virgin olive oil
1 Whole head of garlic
a little bit (for roasting) Thyme
1 1/4 teaspoons Table salt or Kosher salt
to taste Black pepper
as needed Vegetable oil cooking spray
about 1 cup (leaves) Fresh parsley
2 tablespoons Fresh lemon juice
2 tablespoons Capers
2 Anchovy fillets

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Method

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Watch the original: “Oven-Roasted Chicken Thighs with Salsa Verde” by America's Test Kitchen. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.