JONATHAN WAXMAN'S ROAST CHICKEN

Jonathan Waxman's Roast Chicken image

Number Of Ingredients 19

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3 1/2 pounds Free-range organic chicken
1 pinch Sea salt
1 pinches black pepper
2 tablespoons extra-virgin olive oil
1 piece meyer lemon
1 tablespoons capers
2 pieces anchovy fillets
3 cloves garlic (peeled, green germ removed)
1 cup extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1/4 cup fresh parsley, chopped
1/4 cup arugula, chopped
1/4 cup basil leaves, chopped
1/4 cup fresh cilantro, chopped
1 tablespoons tarragon leaves
1 tablespoons fresh chives
1 tablespoons fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1/4 teaspoon sea salt

Steps:

Heat the oven to 425 degrees. Wash the chicken in hot water and dry with paper towels. Using kitchen shears, cut out the backbone of the chicken and remove any fat. Then, using a heavy chef's knife, cut out the breastbone. Season the two halves with sea salt and fresh black pepper. Dab an earthenware or metal baking dish with 1 tablespoon of olive oil and place the chicken halves inside it, skin side up. Sprinkle with the remaining tablespoon of olive oil. Cut the lemon in half and place the halves, cut side down, next to the chicken in the baking dish. Roast for 35 minutes, basting every 8 minutes. Rotate the pan during basting to allow for even cooking. The chicken is done when the juices from the thigh run clear (about 165 degrees).
Meanwhile, make the salsa verde. Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones. Using a mortar and pestle (or a small mixer if you are in a hurry), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and remaining olive oil. (The mixture should be chunky, not oily.) Season with sea salt. Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.