Roast Chicken with Tangy Green Sauce

This roast chicken with tangy green sauce brings bold flavor and visual appeal to the table. Juicy, golden-brown roasted chicken legs are served with a vibrant herb sauce that adds brightness and balance to each bite.

Why You’ll Love This Recipe

The green sauce is a zesty complement to the richly seasoned, crispy-skinned chicken. This recipe is perfect for both casual meals and elegant presentations. It’s simple to prepare, deeply flavorful, and packed with fresh herbs and spices.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken:

• Chicken leg quarters
• Olive oil
• Garlic
• Paprika
• Dried oregano
• Salt
• Black pepper

For the green sauce:

• Fresh parsley
• Fresh cilantro
• Garlic
• Olive oil
• Lime or lemon juice
• White vinegar
• Salt
• Jalapeño or chili (optional, for heat)

Directions

1. Preheat oven to 425°F (220°C).
2. Pat chicken dry and rub with olive oil, garlic, paprika, oregano, salt, and pepper.
3. Place on a baking sheet and roast for 35–45 minutes, or until skin is crisp and internal temperature reaches 165°F (74°C).
4. While chicken roasts, blend all green sauce ingredients until smooth.
5. Adjust seasoning and acidity to taste.
6. Serve roasted chicken with green sauce spooned over the top or on the side.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

• Use chicken thighs or breasts if preferred.
• Add mint or basil to the green sauce for a twist.
• Marinate chicken in the green sauce for 1 hour before roasting.
• Serve with roasted potatoes, rice, or grilled vegetables.

Storage/Reheating

Store chicken and sauce separately in the refrigerator for up to 4 days.
Reheat chicken in a 350°F (175°C) oven until warmed through.
The sauce may darken slightly but remains flavorful—stir before serving.

FAQs

What is the green sauce made of?

It’s a blend of fresh herbs, garlic, citrus, vinegar, and olive oil, similar to chimichurri or salsa verde.

Can I use a food processor instead of a blender?

Yes, both tools work for making the sauce.

Is the sauce spicy?

It can be, depending on the chili used. Adjust to your taste.

How do I make the chicken skin crispy?

Roast at a high temperature and avoid covering the chicken during baking.

Can I grill the chicken instead of roasting?

Yes, grill over medium heat for about 25–30 minutes, turning occasionally.

Is this recipe dairy-free?

Yes, it contains no dairy ingredients.

Can I use dried herbs for the sauce?

Fresh herbs are highly recommended for the best flavor and texture.

What else can I use the green sauce for?

It’s great on steak, fish, grilled vegetables, or even as a salad dressing.

How do I prevent the green sauce from oxidizing?

Add a splash of lemon or lime juice and store it in an airtight container.

Can I make this recipe ahead?

Yes, the sauce can be made up to 2 days in advance, and the chicken can be roasted and reheated.

Conclusion

Roast chicken with tangy green sauce is a bold, flavorful dish that delivers on both taste and presentation. The fresh, zesty sauce brightens the hearty, crispy-skinned chicken, making it a standout meal for any occasion. It’s easy, vibrant, and always satisfying.

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