This two-ingredient recipe couldn’t be easier or more delicious. You’ve got to try this tender and juicy salsa verde-topped roasted chicken for dinner tonight
My dad got me onto the tomatillo salsa verde from President’s Choice. It’s so good! He makes epic Mexican-style breakfasts with corn tortillas, refried beans, scrambled eggs, chorizo sausage and the President’s Choice tomatillo salsa verde.
I was trying to think of a way to spice up regular old roasted chicken when I got the idea to top some bone-in, skin-on chicken breasts with the salsa verde.
The chicken turned out so incredibly tender and juicy, I think in part because of the vinegar in the salsa. Whatever the reason, this dish is definitely a keeper.
The perfect accompaniments to this dish are rice and beans, and a great big garden salad. And maybe an ice cold Mexican beer.
- 3 chicken breasts, bone-in, skin-on
- 1 cup President’s Choice tomatillo salsa verde
- Preheat oven to 400F.
- Retaining one third of salsa, divide overtop of chicken.
- Place chicken in roasting pan, uncovered, and cook for about 40 minutes, or until chicken is no longer pink in centre and juices run clear when pierced.
Top chicken with remaining salsa and serve.