Best Jonathan Waxmans Roast Chicken Recipes

JONATHAN WAXMAN'S ROAST CHICKEN

Steps:

• Preheat the oven to 450°F (230°C).
• Pat the chicken completely dry with paper towels.
• Place the chicken, breast side down, on a cutting board. Using a heavy chef 's knife, cut out the breastbone and snip off the wingtips. Season the two halves with salt and pepper.
• Slick a roasting pan or cast-iron skillet with 2 tablespoons oil. Place the chicken halves, skin side up, in the roasting pan and drizzle with the remaining oil. Roast the chicken until cooked through and the internal temperature is 165°F (74°C), basting every 10 minutes, 30 to 35 minutes. If it's not browning well, turn it over after 15 minutes, and then return it to skin side up for the last 5 minutes.
• Place the chicken halves on a platter, and drain excess fat from the roasting pan. Let rest for at least 30 minutes.
• While the bird is roasting, soak the capers in cold water for 1 hour, then drain.
• Soak the anchovies in cold water for 15 minutes, then pat dry.
• Using a mortar and pestle or small food processor, smash together the capers, anchovies, and garlic until smooth, then dump into a large bowl.
• Add all the herbs and oil. Season with salt. It should be chunky, not oily.
• When ready to serve, return the bird to the roasting pan and place back in the oven for 5 to 8 minutes to warm through. Remove and cut the bird into serving pieces. Cut each breast in half and cut the thighs from the legs. Serve with the salsa verde, if desired.

ROAST CHICKEN

Steps:

• Preheat the oven to 450 degrees F.
• Place the chicken in a 12- or 14-inch cast-iron pan, breast-side up. Top with 2 tablespoons butter and generously sprinkle with salt and pepper. Roast the chicken, 5 minutes. Remove the chicken and carefully shake it to ensure that it does not stick to the bottom of the pan. Return to the oven to roast, 20 more minutes. Baste the chicken and continue to roast, basting every 5 minutes, for 30 minutes. Add the carrots, garlic and onions and continue to roast until the chicken is cooked through and an instant-read thermometer inserted in the thigh (avoiding bone) reads 155 degrees F, about 20 minutes more.
• Place the chicken on a cutting board with the vegetables. Skim the fat from the pan, leaving about 2 tablespoons. Place the pan over a burner and add the flour. Cook until browned, then add the wine. Scrape out all the pan juices and the wine-flour mixture into a small saucepan. Cook for 3 minutes, then add the cream and remaining 2 tablespoons butter, whisking. Season with salt and pepper. Slice the meat off the bird and add the cooking juices to the gravy. Place the sliced meat on a platter and sauce with the gravy. Garnish with the vegetables.