Roasted Chicken Breast with Salsa Verde


  • 1 tablespoon of capers, rinsed and drained
  • 1 or 2 oil-packed anchovies, rinsed and chopped
  • 2 garlic cloves, chopped finely
  • 1 tablespoon of fresh lemon juice
  • grated zest from one lemon
  • 2 cups of fresh parsley leaves
  • 1 cup of mixed herbs, basil, arugula, mint, thyme, tarragon or marjoram
  • 1/3 cup of extra virgin pine nut oil
  • salt and pepper to taste
  • 6 chicken halves, boned, with skin on


To make the sauce, combine all the ingredients except oil. Puree until finely chopped. Slowly add the oil until smooth.

To prepare the chicken breasts, gently pull up the skin from the meat (do not completely remove!) and spread some of the sauce evenly over the breast. Reserve some sauce to top the finished meal. Set in a baking dish and brush with a little pine nut oil. Roast in oven until done (about 20 minutes). Serve with a little more sauce spooned over the top.