BRICK IN THE WALL BIRD WITH SALSA VERDE

Brick in the Wall Bird with Salsa Verde image

Provided by Guy Fieri

Time 30m

Yield 4 servings

Number Of Ingredients 21

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1 (4 to 6-pound) chicken
1 teaspoon dried rosemary
1 teaspoon white pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried sweet basil
2 tablespoons extra-virgin olive oil
Salsa Verde, recipe follows
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 teaspoon red pepper flakes
1 tablespoon chopped garlic
1/2 teaspoon capers
1 teaspoon anchovy paste
2 tablespoons chopped jarred roasted red bell pepper
1 tablespoon chopped onion
2 tablespoons lemon juice
1/3 cup extra-virgin olive oil
Salt

Steps:

Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.
In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.
Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.
Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer.
Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.
In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.