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Lemon Pepper Roasted Chicken with Salsa Verde

Angus Mcintosh

Angus Mcintosh

February 18, 2025
Lemon Pepper Roasted Chicken with Salsa Verde on a tray
Clock icon

1 hr 40 min

Total

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6

Servings

Protein icon

Poultry

Protein

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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Our Sourcing Standards

Equipments

  • Roasting pan 

  • Blender or food processor 

  • mixing bowls

  • Cutting board & knife 

  • meat thermometer

  • Basting brush 

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 

Step By Step

Instructions

Preparation 

1
Pat the chicken dry and rub it generously with ButcherBox Lemon Pepper Spice. Let it marinate for at least 30 minutes. 
2
Preheat the oven to 375°F (190°C). 
3
Chop the parsley, basil, olives, and zest the lemon for the salsa verde. 

How to Cook 

1
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).
2
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.
3
Once the chicken is golden brown and fully cooked, let it rest for 10 minutes before slicing.
4
Spoon the vibrant salsa verde over the roasted chicken and serve immediately.

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