Roast Chicken with Salsa Verde and Roasted Lemons

This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC's Jams is perfect with his chunky seven-herb salsa verde.
Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • One

    whole 4-pound chicken, backbone removed, chicken halved lengthwise

  • 1

    cup plus 2 tablespoons extra-virgin olive oil

  • Kosher salt

  • Pepper

  • 2

    lemons, halved crosswise

  • 1/4

    cup capers, rinsed

  • 4

    anchovy fillets in oil, drained

  • 3

    garlic cloves, crushed

  • 1/2

    cup coarsely chopped arugula

  • 1/2

    cup coarsely chopped parsley

  • 1/2

    cup coarsely chopped basil

  • 1/2

    cup coarsely chopped cilantro

  • 1/4

    cup coarsely chopped tarragon

  • 1/4

    cup coarsely chopped chives

  • 1/4

    cup coarsely chopped sage

Directions

Preheat the oven to 450°. Arrange the chicken skin side up on a rack set over a baking sheet. Rub with 2 tablespoons of the olive oil; season with salt and pepper. Place the lemons cut side down on the rack. Roast the chicken for about 40 minutes, until golden and cooked through. Let rest for 10 minutes. Meanwhile, in a mortar or blender, mash the capers with the anchovies and garlic until 
a paste forms. Transfer to a medium bowl and whisk in the remaining 1 cup of olive oil. Stir in the herbs; season with salt. Carve the chicken; arrange on a platter with the lemons. Serve with the salsa verde. Make Ahead The salsa verde can be refrigerated overnight; serve at room temperature. Suggested Pairing Pair this dish with a lemony, medium-bodied Sicilian white.

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