Roasted Chicken With Salsa Verde |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Recipe from Michael Symon - watched him make this on the Cooking Channel and it looked wonderful. Prep time does not include refrigeration time for chicken the day before. Ingredients:
1 chicken (4-5 pounds) |
kosher salt |
1 lemon, thinly sliced and seeded |
2 fresh bay leaves |
3 garlic cloves |
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 |
1/2 cup extra-virgin olive oil |
1/4 cup flat leaf parsley, thinly sliced |
2 tablespoons capers, rinsed and drained |
2 tablespoons fresh mint, thinly sliced |
1/2 teaspoon crushed red pepper flakes |
2 anchovy fillets, rinsed and drained |
1 garlic clove, minced |
1 lemon (grated zest and juice of entire lemon) |
1 jalapeno, seeded and minced (about 1 tbsp.) |
1 shallot, minced |
kosher salt & freshly ground black pepper |
Directions:
1. A day before cooking, rinse the chicken inside and out under cold water and pat dry. Salt liberally, cover and refrigerate.
2. Remove the chicken from the refrigerator 1 hour before cooking. Preheat oven to 425 degrees.
3. Lift the skin off each chicken breast and wedge 3 lemon slices and 1 bay leaf between the skin of each breast. Put the garlic, onion, thyme and remaining lemon slices in the cavity of the chicken. Rub the entire chicken liberally with 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 F. or until the cavity juices run clear, about 1 hour. Remove from the oven and let rest for 10-20 minutes.
4. When ready to serve, in a medium bowl, dress the arugula with the red wine vinegar and 1 tablespoons extra-virgin olive oil. Cut the chicken into 8 pieces, drizzle with the Salsa Verde and serve with the arugula salad.
5. Salsa Verde: Combine the extra-virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, jalapeno and shallots in a bowl and stir to combine. Add salt and pepper to taste. Allow the flavors to meld for at least 15 minutes before serving. If planning to serve after more than 1 hour, add the lemon juice at the last minute to keep the color vibrant.
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