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Chicken al Forno

Chicken al Forno with Salsa Verde and Parmesan-Mashed Potatoes

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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
Prep & cook time
Cooking Skill
  • 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)

Cooking Steps

  1. Prepare Ingredients and Make Garlic Wine Sauce

    Prepare Ingredients and Make Garlic Wine Sauce

    Preheat oven to 450ºF. Rinse all produce. Cut potatoes into 1-inch pieces and place in a medium pot, then cover with cold water by 1 inch. Pick parsley leaves, discarding stems. Mince garlic. Halve tomatoes. Halve lemon. In a small bowl, stir together white wine, half of garlic, ⅛ teaspoon salt and black pepper to combine, then set aside.

  2. Sear Chicken

    Sear Chicken

    Pat chicken dry with paper towel. Season all over with ½ teaspoon salt and black pepper. Heat 1 tablespoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin begins to brown, 5 minutes. Transfer to a plate, skin-side up. Add tomatoes and garlic wine sauce to pan over medium-high heat and stir to combine, about 1 minute. Remove pan from heat. 

  3. Roast Chicken

    Roast Chicken

    Return chicken to pan, skin-side up, and nestle thighs into tomatoes. Transfer pan to oven and roast until tomatoes have softened and chicken is cooked through and no longer pink, about 18 minutes.

  4. Boil and Mash Potatoes

    Boil and Mash Potatoes

    While chicken and tomatoes roast, season pot with potatoes generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife tip, about 12 minutes. Then, drain potatoes and return to pot, off heat. Add butter and, using a large fork or potato masher, mash until smooth. Stir in Parmesan to combine. Taste and add more salt and black pepper, then cover to keep warm until ready to serve.

  5. Make Salsa Verde

    Make Salsa Verde

    While potatoes boil, in a blender or food processor, combine capers, anchovy paste, crushed red pepper (skip or use half for less heat), parsley, remaining garlic, juice of ½ lemon, and 3 tablespoons olive oil, and blend until smooth. Season salsa verde with ¼ teaspoon salt and black pepper as desired, then set aside. Use remaining lemon to brighten a glass of water.

  6. Plate Chicken al Forno

    Plate Chicken al Forno

    Once chicken is roasted, divide Parmesan-mashed potatoes between serving plates. Plate chicken on top of potatoes, leaving tomatoes and garlic wine sauce behind in pan. Using a potato masher or spoon, mash tomatoes to release their juices, then pour over chicken. Drizzle over salsa verde and dig in!

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