-
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
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.
Nutrition Information
289
Calories
13g
Carbohydrates
24g
Protein
582mg
Potassium
7g
Fiber
8g
Sugar
You May Also Like
Pasta Shells with Chicken and Brussels Sprouts
Mild chicken tames the strength of the sprouts while garlic, lemon juice, red pepper flakes, and Par...
Rice Cooker Ginger Chicken and Rice
This comforting one-pot meal features tender chicken cooked with fragrant jasmine rice, fresh ginger...
Pan-Seared Chicken Tenderloin
Learn how to cook chicken tenderloins with this recipe. A simple combination of seasonings, olive oi...