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Chicken al Forno

Chicken al Forno with Salsa Verde and Parmesan-Mashed Potatoes

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On the menu Apr 16 — Apr 22

Three things that spell comfort in any language: golden roasted chicken, buttery potatoes, and a lick-your-plate-worthy sauce. Here, Chef Andrea’s opting for an Italian spin with chicken al forno—literally, “baked” or “roasted”—in a luscious cherry tomato and white wine pan sauce. Gently smashed red potatoes are mixed with Parmesan for irresistible creaminess. It’s all finished with homemade salsa verde, a deep-green sauce of fresh parsley, tangy caper, and garlic.
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 850
  • Protein 39g
  • Total Carb 39g
  • Total Fat 60g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • parsley
    • 1/4 ounce
    • parsley
  • garlic
    • 2 cloves
    • garlic
  • red-skinned potatoes
    • 12 ounces
    • red-skinned potatoes
  • grape tomatoes
    • 6 ounces
    • grape tomatoes
  • lemon
    • 1
    • lemon
  • white wine
    • 3 tablespoons
    • white wine
  • chicken thighs
    • 4
    • chicken thighs
  • unsalted butter
    • 2 packets
    • unsalted butter
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • capers
    • 1 tablespoon
    • capers
  • anchovy paste
    • 1/8 teaspoon
    • anchovy paste
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • 10" medium ovenproof pan
  • potato masher (optional)
  • blender or food processor (optional)