Roast Chicken with Salsa Verde and Roasted Lemons

4.0
(2)
2 Reviews

This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC’s Jams is perfect with his chunky seven-herb salsa verde.

By
Jonathan Waxman
Chef Jonathan Waxman
Jonathan Waxman

Jonathan Waxman is the chef of Jams and Barbuto in New York City. He's authored three cookbooks — The Barbuto Cookbook, A Great American Cook, and Italian, My Way — and appeared on food TV shows Top Chef Masters, Top Chef, MasterChef, and Recipe for Deception.

Food & Wine's Editorial Guidelines
Updated on January 1, 2016
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: CON POULOS
Active Time:
40 mins
Total Time:
1 hr
Yield:
4 servings
Cook Mode (Keep screen awake)

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

  1. 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.

  2. 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.

  3. 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.

Originally appeared: January 2016

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