Sharon made this chicken dish from The Essential New York Times Cook Book. This was delicious and the salsa verde was wonderful.
The lemon juice and spices are combined to make a paste.
The chicken is coated with the paste and marinated for at least 1 hour but you can do it overnight as well.
Jalapenos, tomatillos, cilantro, and chicken broth is cooked together until soft.
When the tomatillos and the jalapenos are soft then they are pureed until slightly chunky and topped with cilantro.
The roasted chicken is removed from the oven and topped with the salsa verde.
Staff Meal Chicken with Salsa Verde
2 tablespoons fresh lemon juice
1 heaping tablespoon granulated garlic (not garlic powder)
1 heaping tablespoon granulated onion (not onion powder)
1 tablespoon plus ¾ teaspoon freshly ground white pepper
3 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon to ¼ cup crushed red pepper flakes, depending on desired heat
½ cup olive oil
One 3-3 ½ pound chicken, cut into 8 pieces
Salsa Verde (recipe follows)
1.) Combine the lemon juice, garlic, onion, pepper, paprika, salt, red pepper flakes, and olive oil in a large bowl and whisk to blend into a paste. Add the chicken pieces and turn until well coated on all sides. Marinate for at least 1 hour, or as long as overnight; if marinating more than 1 hour, cover the bowl and refrigerate. Turn pieces occasionally.
2.) Heat the oven to 400 degrees. Arrange the chicken pieces in a single layer on a large foil-lined baking sheet, leaving ample space between the pieces. Roast for 30 minutes.
3.) Reduce the oven heat to 300 degrees and continue cooking for 15 to 20 minutes or until the skin is crisp and the meat is tender. Serve hot or at room temperature, with the salsa, and, ideally, with the rice.
¼ pound jalapeno peppers (3-4 large). Stems removed (not seeded)
2 to 3 cups chicken broth
1 ¼ pounds tomatillos, husked and rinsed
1 small bunch cilantro, leaves and stems chopped (1/2 cup)
1 teaspoon salt
1.) Place the jalapenos in a medium saucepan and add enough broth to cover. Bring to a boil, then reduce to a simmer and cook until the jalapenos are slightly tender, about 6 to 8 minutes.
2.) Add the tomatillos and cook for about 5 minutes, until the tomatillos have lost their brightness and the vegetables are soft but not mushy.
3.) Using a slotted spoon, transfer the vegetables to a blender or food processor, and process until chunky, adding cooking liquid as needed to make a thick but loose puree. Transfer to a bowl and stir in the cilantro and salt. Serve warm or at room temperature.
Recipe from The Essential New York Times Cook Book