Oven roasted free range chicken, salsa verde, garlic allioli, gem lettuce, on crispy baguette

In a bowl, mix olive oil, salt, black pepper, paprika, and garlic powder. Rub this mixture all over the chicken breasts to coat evenly.

Season the Chicken

Preheat the oven to 400°F (200°C). Place the seasoned chicken breasts on a baking tray. Roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). Let it rest for 5 minutes before slicing.

Roast the Chicken

In a food processor, combine fresh parsley, cilantro, garlic cloves, olive oil, lemon juice, and salt. Blend until smooth. Adjust seasoning to taste, adding more salt if necessary.

Blend the Ingredients

In a bowl, combine mayonnaise, minced garlic cloves, lemon juice, and salt. Stir well until fully combined. Adjust salt to taste.

Mix the Allioli

Slice the crispy baguette pieces in half lengthwise. Toast them lightly if desired.

Prepare the Baguette

Spread a generous layer of garlic allioli on the bottom half of each baguette. Add a layer of gem lettuce, followed by sliced roasted chicken. Drizzle salsa verde over the chicken, then top with the other half of the baguette.

bocata de pollo

Recipe information

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