Herb Roasted Chicken with Sauce Verte
Leith Devine
Photo by Leith Devine
- Serves
- 4-6
This easy and delicious recipe that takes advantage of Spring herbs. The creamy sauce can be made ahead of time to use for an easy weeknight dinner. It's become a family favorite in my house. The sauce verte is based on a NY Times recipe I adapted.
Ingredients
Roast Chicken
- 8 chicken thighs, bone-in
- 2 tablespoon herbs de provence
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoon pimente d'esplette or smoked paprika
- 1 lemon
Sauce Verte (Green Sauce)
- 2 cup fresh spinach
- 1 bunch fresh parsley
- 3 tablespoon fresh chives
- 2 tablespoon fresh tarragon
- 1/2 lemon, juiced and zested
- 1 teaspoon white pepper
- 2 garlic cloves
- 1 tablespoon capers, rinsed
- 1/2 cup mayonnaise
- 1/2 cup greek yogurt
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Directions
- Step 1
Chicken: Preheat oven to 350 degrees. Mix all the spices together. Add lemon zest and lemon juice.
- Step 2
Chicken may be BBQd if desired!
- Step 3
Spread spice mixture on chicken and place in a baking pan.
- Step 4
Cook for 1 to 1/12 hours or until juices run clean and internal temperature reaches 165 degrees.
- Step 5
While chicken is cooking, make the sauce.
- Step 6
Sauce: In a food processor, combine all ingredients and process until smooth.
- Step 7
Add additional salt and pepper as needed.
- Step 8
The sauce is excellent on fish as well.