Roast Chicken with Salsa Verde and Roasted Lemons
Roast Chicken with Salsa Verde and Roasted Lemons
Ingredients
1 whole 4-pound
chicken, backbone removed, chicken halved lengthwise
1 cup plus 2 tablespoons
extra-virgin olive oil
Kosher salt
Black 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°F. 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.
Comments
Post a Comment