Chicken al Forno

Chicken al Fornowith Salsa Verde and Parmesan-Mashed Potatoes

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
By Chef Andrea

By Chef Andrea

Total Carb39g
Total Fat60g
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
  • garlic
  • red-skinned potatoes
    red-skinned potatoes
  • grape tomatoes
    grape tomatoes
  • lemon
  • white wine
    white wine
  • chicken thighs
    chicken thighs
  • unsalted butter
    unsalted butter
  • grated Parmesan cheese
    grated Parmesan cheese
  • capers
  • anchovy paste
    anchovy paste
  • crushed red pepper
    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)