Author Notes
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. —Leith Devine
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Ingredients
- Roast Chicken
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8
chicken thighs, bone-in
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2 tablespoons
herbs de provence
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1 tablespoon
garlic powder
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1 tablespoon
paprika
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2 teaspoons
pimente d'esplette or smoked paprika
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1
lemon
- Sauce Verte (Green Sauce)
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2 cups
fresh spinach
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1 bunch
fresh parsley
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3 tablespoons
fresh chives
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2 tablespoons
fresh tarragon
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1/2
lemon, juiced and zested
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1 teaspoon
white pepper
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2
garlic cloves
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1 tablespoon
capers, rinsed
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1/2 cup
mayonnaise
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1/2 cup
greek yogurt
Directions
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Chicken: Preheat oven to 350 degrees. Mix all the spices together. Add lemon zest and lemon juice.
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Chicken may be BBQd if desired!
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Spread spice mixture on chicken and place in a baking pan.
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Cook for 1 to 1/12 hours or until juices run clean and internal temperature reaches 165 degrees.
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While chicken is cooking, make the sauce.
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Sauce: In a food processor, combine all ingredients and process until smooth.
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Add additional salt and pepper as needed.
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The sauce is excellent on fish as well.
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