Roasted Garlic Salsa Verde for Oven-Roasted Chicken Thighs
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WHY THIS RECIPE WORKS
Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Roasting a head of garlic along with the chicken was an efficient way to get a mellow but rich...
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
This recipe must be made in tandem with our Oven-Roasted Chicken Thighs recipe (related).
While oven preheats in step 1 of Oven-Roasted Chicken Thighs recipe (related), toss garlic cloves and 1 tablespoon oil in bowl. Cover bowl and microwave until garlic is softened, 1 to 3 minutes, stirring once halfway through. Place garlic in center of 12-inch square of aluminum foil. Cover with second 12-inch square of foil; fold edges together to create packet about 7 inches square. Roast packet as directed in Oven-Roasted Chicken Thighs recipe.
Squeeze garlic cloves out of skins. Process garlic, lemon juice, parsley, anchovies, capers, and salt in food processor until coarsely chopped, about 5 seconds. Add remaining ¼ cup oil and pepper flakes; pulse until combined, scraping bowl as necessary.