Friday, October 4, 2013

Baked Chicken with Salsa Verde and Mozzerella Potatoes

Baked Chicken With Salsa Verde and Mozzerella Potatoes

This was a pretty simple dish with tons of flavor.  There are many variations of both the chicken and the way that is cooked as well as various recipes on the Salsa Verde.  I prefer to use chicken thighs instead of a whole chicken however I sometimes will go both ways (so to speak) on it.

My way of doing this is somewhat Italy meets Mexico.  I love the mixture of flavors.  The Italian seasonings as well as the freshness of Cilantro for the Salsa Verde.  I hope you try it and I hope you like it.  If you like it, send me $500...Just kidding.  So put on some Steely Dan (Goucho is a good choice), get your favorite beverage, Cabernet, Guiness perhaps or even a Dr. Pepper, I'm not here to judge,  and get cooking!  Enjoy...

Chicken Seasoning:
4 Chicken Thigh Filets
1 Tsp Sage
1 Tsp Thyme
1 Tsp Garlic Powder
1 Tsp Crushed Red Pepper
1 Tsp Basil
1 Tsp Mexican Oregano
1 Tsp Lemon Juice
3 Cloves of garlic whole
1/2 Onion sliced in rings or chopped in large quarters
1/4 Cup Cilantro
1/4 Fresh Parsley
Instructions for the chicken:
Put the chicken in an oven safe deep dish.  Drizzle the lemon juice over the chicken.  Mix all the dry ingredients together and rub all over the chicken.  Place the garlic and onion on top of the chicken.  Set aside and let the flavors have a party for about 30 minutes.  Preheat the oven to 425.
Place the chicken in the oven and cook for about an hour.  From time to time baste the chicken with the renderings.

Salsa Verde Instructions and Ingredients:
1/2 Cup Olive Oil
1/4 Cup Fresh Parsley Chopped and Diced
1/4 Cup Fresh Cilantro Chopped and Diced
3 Tbl Spn Finely Chopped White Onion
1 Tbl Spn Crushed Red Pepper
Dash Garlic Powder
1 Tsp Basil
1 Tsp Mexican Oregano
Salt to taste
3 Tbl Spn finely grated mozzerella cheese (yea I said it!)
Salsa Verde

Mix all ingredients well and set aside and let the flavors get to know one another.
Meanwhile again...
Prepare the Mozzerella Potatoes by quartering about 10 small Red Potatoes.  Put them in a pot of salted water and bring to boil and cook until fork tender.  Drain and return to pot.  Sprinkle the below ingredients over the potatoes and stir well.  Don't smash the potatoes though.  Thats not what we are after on this.  Place the lid back on the pot and let the cheese melt.
Mozerrella Cheese Potatoes:
Dash of Basil
Dash of Mexican Organo
Dash of Rosemary
Dash of Garlic Powder
Salt and Pepper to taste
1/4 Cup finely grated Mozzerella Cheese