Salsa Verde chicken thighs with roasted artichokes

I love to make chicken thighs but was searching for something different today and found this recipe online at America's Test Kitchen.

I purchased eight organic thighs at Grocery Outlet and bought some organic parsley. I roasted the garlic per the video and then broke out the food processor. Pretty much did as she suggests, added a little extra garlic, maybe a little extra anchovy.

Salsa Verde is Italian, a bit like pesto or chimichurri. 

Some use it on beef, fish or even diluted as a salad dressing!

It includes lots of garlic, capers and anchovies, Leslie suggested I use anchovy paste, I went for the whole filets.

I rinsed the capers but they were still pretty salty, might reduce them next time. 

Some people add basil to the parsley, I might try that too or cilantro for a switch.

Pretty addictive stuff, totally new and fresh flavor set for me.

The chicken sizzled as it hit the 450 degree heated sheet pan. I still might do my traditional dredge and sear in the Le Creuset next time.

I cooked it to about 170 degrees, which took about 25 minutes in the hot oven, then broiled it for the last five.

Came out perfect!

RoxAnn gifted us some artichokes from her garden the other day.

I roasted them in tin foil with lemon, olive oil and salt  for an hour and a half and they accompanied the dish.

Very tasty meal, I look forward to playing around with the concept. 

Next time I will omit the salt as there is enough in the caper's brine and the anchovy.

We have quite a bit of sauce left over to try on different things.

Watch the video for the specific recipe.