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In his new book Italian, My Way, Jonathan Waxman recommends a mortar for the salsa verde, but a food processor also works well. More Great Chicken Recipes

Chef Jonathan Waxman
Jonathan Waxman
July 2011

Gallery

Credit: Photo by Antonis Achilleos / Food Styling by Rishon Hanners

Recipe Summary test

active:
45 mins
total:
1 hr 45 mins
Yield:
4
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Ingredients

Chicken
Salsa Verde

Directions

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  • Preheat the oven to 450°. Using kitchen scissors, cut out the backbone. Flatten the chicken and pull out the breast bone. Cut the chicken in half through the breast and season with salt and pepper. Set the chicken skin side up in a roasting pan and drizzle with the oil; add the lemon halves to the pan and roast for 40 minutes, basting every 10 minutes, until just cooked through.

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  • Meanwhile, make the salsa verde. In a food processor, pulse the capers with the anchovies and garlic until finely chopped. Add all of the remaining ingredients and pulse to combine. Season with salt. Serve the chicken with the salsa verde and the roasted lemon.

Suggested Pairing

Lean, tangy Austrian Pinot Noir.

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