Recipes Chicken al Forno with Salsa Verde 5.0 (5,540) Add your rating & review 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 By Jonathan Waxman Updated on September 11, 2015 Print Rate It Share Share Tweet Pin Email Photo: Photo by Antonis Achilleos / Food Styling by Rishon Hanners Active Time: 45 mins Total Time: 1 hrs 45 mins Yield: 4 Ingredients Chicken 1 lemon, halved One 4-pound chicken 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Salsa Verde 1/2 cup chopped basil 1/2 cup chopped cilantro 1/2 cup chopped flat-leaf parsley Salt 3 garlic cloves, coarsely chopped 1/4 teaspoon crushed red pepper 1/4 cup chopped tarragon 4 oil-packed anchovy fillets, soaked in cold water for 15 minutes and patted dry 1/4 cup snipped chives 1/2 cup chopped arugula 1 cup extra-virgin olive oil 1/4 cup salt-packed capers, soaked in cold water for 1 hour and drained 1/4 cup chopped sage Directions null 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. 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. Rate it Print