Roasted Chicken with Salsa Verde Recipe

Total Time: 10 hr 50 min Prep:15 min|Inactive Prep:9 hr 35 min|Cook:1 hr 0 min Level:Easy Yield:4 servings

Roasted Chicken with Salsa Verde Recipe
Roasted Chicken with Salsa Verde Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • One

    4-to 5-pound chicken

  • Kosher salt

  • 1

    lemon, thinly sliced and seeded

  • 2

    fresh bay leaves

  • 3

    cloves garlic

  • 1

    small onion, peeled

  • 1

    small bunch fresh thyme

  • 2

    tablespoons olive oil

  • 4

    cups baby arugula

  • 2

    teaspoons red wine vinegar

  • 1

    tablespoon extra-virgin olive oil

  • Salsa Verde, recipe follows

  • Salsa Verde:

  • 1/2

    cup extra-virgin olive oil

  • 1/4

    cup thinly sliced fresh flat-leaf parsley

  • 2

    tablespoons salt-packed capers, rinsed and chopped

  • 2

    tablespoons thinly sliced fresh mint

  • 1/2

    teaspoon crushed red pepper flakes

  • 2

    salt-packed anchovy fillets, rinsed and minced

  • 1

    clove garlic, minced

  • Grated zest and juice of 1 lemon

  • 1

    jalapeno, seeded and minced (about 1 tablespoon)

  • 1

    shallot, minced

  • Kosher salt and freshly ground black pepper

  • DIRECTIONS

Directions

A day before cooking, rinse the chicken inside and out under cold water and pat dry. Salt liberally, cover and refrigerate. Remove the chicken from the refrigerator 1 hour before cooking. Preheat the oven to 425 degrees F. Lift the skin off each chicken breast and wedge 3 lemon slices and 1 bay leaf between the skin and each breast. Put the garlic, onion, thyme and remaining lemon slices in the cavity of the chicken. Rub the entire chicken liberally with the olive oil. Put the chicken in an ovenproof saute pan or roasting pan breast-side up, slide it into the oven and roast until the thigh reaches 160 degrees

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