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Lemon Pepper Roasted Chicken with Salsa Verde on a tray

Lemon Pepper Roasted Chicken with Salsa Verde

This Lemon Pepper Roasted Chicken with Salsa Verde is a burst of fresh, zesty flavor! Juicy, golden-roasted chicken is seasoned to perfection and paired with a vibrant salsa verde made with fresh herbs, briny capers, and zesty lemon. A bright and satisfying dish that’s perfect for any occasion!
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Protein: Poultry, whole chicken
Cut: Whole Chicken
Course: Main Course
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings: 6

Ingredients

For the Chicken: 

  • 1 ButcherBox Whole Chicken
  • 2 tbsp ButcherBox Lemon Pepper Spice 

For the Salsa Verde: 

  • 1 cup Fresh Parsley chopped
  • 1/2 cup Fresh Basil chopped
  • 1/4 cup Capers drained
  • 1/4 cup Olives sliced
  • 1/4 cup Lemon Juice
  • 2 tbsp Sherry Vinegar 
  • 1/4 cup Olive Oil
  • Salt & Pepper to taste 
  • Zest of 1 Lemon 

Instructions

Preparation 

  • Pat the chicken dry and rub it generously with ButcherBox Lemon Pepper Spice. Let it marinate for at least 30 minutes. 
  • Preheat the oven to 375°F (190°C). 
  • Chop the parsley, basil, olives, and zest the lemon for the salsa verde. 

How to Cook 

  • Place the marinated chicken in a roasting pan and cook for 1-1.5 hours. Baste occasionally with pan juices for extra flavor. Ensure the internal temperature reaches 165°F (74°C).
  • While the chicken roasts, combine parsley, basil, capers, olives, lemon juice, sherry vinegar, olive oil, salt, pepper, and lemon zest in a blender or food processor. Blend until smooth.
  • Once the chicken is golden brown and fully cooked, let it rest for 10 minutes before slicing.
  • Spoon the vibrant salsa verde over the roasted chicken and serve immediately.
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