Roasted Chicken with Salsa Verde

Name: Roasted Chicken with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 organic chickens; 1 teaspoon chili flakes; 473 milliliters extra virgin olive oil; 2 Fresno peppers, minced; 3 cloves garlic; 4 cloves garlic, minced; 2 Juice and zest of lemon; 1 Tbsp kosher salt; 1 lemon; 4 servings Olive oil; 1 onion, peeled; 237 milliliters parsley, finely chopped; 6 sage leaves; 4 servings Salt, to taste; 4 servings Salt and pepper to taste; 1 medium shallot, minced; 1 small bunch thyme

Roasted Chicken with Salsa Verde requires about 45 minutes from start to finish. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains around 2g of protein, 25g of fat, and a total of 266 calories. Head to the store and pick up salt, chili flakes, garlic, and a few other things to make it today. It is an affordable recipe for fans of Mexican food.

Instructions

Rinse the chicken in side and out under cold water. Pat dry and let sit at room temperature for 30 to 60 minutes.

Ingredients you will need

Whole Chicken

Water

Slice the lemon paper thin and remove the seeds. Lift the skin off the breast of the chicken and place 3 lemon slices and 3 sage leaves in between the skin and the meat of each breast.

Ingredients you will need

Sage

Meat

Lemon

Seeds

Place onion, garlic, thyme and the remaining lemon in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Salt the outside and the cavity of the chicken.

Ingredients you will need

Olive Oil