Best Roasted Chicken With Salsa Verde Recipes

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ROASTED CHICKEN WITH SALSA VERDE



Roasted Chicken With Salsa Verde image

Recipe from Michael Symon -- watched him make this on the Cooking Channel and it looked wonderful. Prep time does not include refrigeration time for chicken the day before.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 22

1 chicken (4-5 pounds)
kosher salt
1 lemon, thinly sliced and seeded
2 fresh bay leaves
3 garlic cloves
1 small onion, peeled
1 small bunch fresh thyme
2 tablespoons olive oil
4 cups baby arugula
2 teaspoons red wine vinegar
1 tablespoon extra-virgin olive oil
1/2 cup extra-virgin olive oil
1/4 cup flat leaf parsley, thinly sliced
2 tablespoons capers, rinsed and drained
2 tablespoons of fresh mint, thinly sliced
1/2 teaspoon crushed red pepper flakes
2 anchovy fillets, rinsed and drained
1 garlic clove, minced
1 lemon (grated zest and juice of entire lemon)
1 jalapeno, seeded and minced (about 1 tbsp.)
1 shallot, minced
kosher salt & freshly ground black pepper

Steps:

  • A day before cooking, rinse the chicken inside and out under cold water and pat dry. Salt liberally, cover and refrigerate.
  • Remove the chicken from the refrigerator 1 hour before cooking. Preheat oven to 425 degrees.
  • Lift the skin off each chicken breast and wedge 3 lemon slices and 1 bay leaf between the skin of each breast. Put the garlic, onion, thyme and remaining lemon slices in the cavity of the chicken. Rub the entire chicken liberally with olive oil. Put the chicken in an ovenproof saute pan or roasting pan breast-side up, slide it into the oven and roast until the thigh reaches 160 degrees F. or until the cavity juices run clear, about 1 hour. Remove from the oven and let rest for 10-20 minutes.
  • When ready to serve, in a medium bowl, dress the arugula with the red wine vinegar and 1 tablespoons extra-virgin olive oil. Cut the chicken into 8 pieces, drizzle with the Salsa Verde and serve with the arugula salad.
  • Salsa Verde: Combine the extra-virgin olive oil, parsley, capers, mint, red pepper flakes, anchovies, garlic, lemon zest and juice, jalapeno and shallots in a bowl and stir to combine. Add salt and pepper to taste. Allow the flavors to meld for at least 15 minutes before serving. If planning to serve after more than 1 hour, add the lemon juice at the last minute to keep the color vibrant.

Nutrition Facts : Calories 610.1, Fat 54.8, SaturatedFat 10.1, Cholesterol 86.8, Sodium 292.1, Carbohydrate 7.9, Fiber 2.1, Sugar 2.1, Protein 23.4

JONATHAN WAXMAN'S ROAST CHICKEN



Jonathan Waxman's Roast Chicken image

This unadorned but deeply flavorful roasted chicken is served with a vibrant salsa verde of capers, anchovies, garlic, parsley, arugula, basil, tarragon and sage. The chef Jonathan Waxman created the dish at Barbuto, an Italian restaurant in the West Village, where it became a diner favorite. (Daniel Boulud was a fan.) Serve it with a side of creamy mashed potatoes or a hunk of good bread to soak up the juices.

Provided by Glenn Collins

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 18

Free-range organic chicken, 3 1/2 pounds
Sea salt
black pepper
2 tablespoons extra-virgin olive oil
1 lemon (preferably Meyer)
1 tablespoon capers
2 anchovy fillets
3 cloves garlic (peeled, green germ removed)
1 cup plus 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 tablespoon tarragon leaves
1 tablespoon fresh chives
1 tablespoon 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.

ROAST CHICKEN WITH RICE AND SALSA VERDE



Roast Chicken with Rice and Salsa Verde image

You don't need to sacrifice flavor while trying to save some cash. We've made a simple roast chicken meal that tastes anything but. Served with fresh salsa verde and satisfying rice and veggies, you won't be giving up anything while protecting your wallet.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 pound medium carrots
3 small yellow onions, quartered
6 cloves garlic
1/3 cup plus 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 3- to 3 1/2-pound whole chicken
1 cup converted long-grain white rice
1 large lemon
1 cup cilantro leaves and tender stems
1 cup parsley leaves and tender stems

Steps:

  • Preheat the oven to 450 degrees F.
  • Cut the carrots on the bias into 2-inch-long pieces, halving lengthwise any that are thicker than 1/2 inch in diameter. Toss the carrots, onions and 5 of the garlic cloves with 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl until evenly coated, then spread on a rimmed baking sheet.
  • Using kitchen shears, cut along each side of the chicken's backbone, removing the backbone completely, then discard or save for another use (such as making broth).
  • Turn the chicken over, breast-side up. Using both hands, press down on the breasts to flatten the chicken. Rub all sides with 1 tablespoon of the olive oil and sprinkle 1 1/2 teaspoons salt and a few good grinds pepper. Place the chicken breast-side up on top of the vegetables in the center of the baking sheet.
  • Bake until the chicken is golden brown and the thigh registers about 150 degrees F on an instant-read thermometer, about 40 minutes. Increase the oven temperature to 500 degrees F and continue to cook until the chicken skin is deep golden brown and the thigh registers 165 degrees F on the thermometer, 10 to 15 minutes more. Transfer the chicken to a cutting board to rest.
  • Meanwhile, bring 2 cups water and 3/4 teaspoon salt to a boil in a medium saucepan over high heat. Add the rice, stir to combine and return to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and has absorbed all the water, about 15 minutes. Turn off the heat and let it sit, covered, for 5 minutes. Remove the lid and fluff the rice with a fork. Cover and set aside until ready to serve.
  • While the rice and chicken are cooking, finely grate the zest from half the lemon. Cut the lemon in half crosswise; juice half and cut the other half into wedges for serving. Place the lemon zest and juice, cilantro, parsley, remaining garlic clove, 1/2 teaspoon salt and a few grinds black pepper in a food processor. Pulse until finely chopped. Drizzle in the remaining 1/3 cup olive oil while pulsing to combine. Season the salsa verde with salt and pepper.
  • Place the rice on one side of a serving platter and the roasted vegetables on the other. Top with the chicken. Drizzle the chicken and rice with any of the juices that remain in the pan. Serve with the salsa verde and lemon wedges.

ROASTED SPLIT CHICKEN WITH DILL SALSA VERDE



Roasted Split Chicken with Dill Salsa Verde image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

One 3 1/2- to 4-pound chicken, halved through the breast and back
Kosher salt and freshly ground black pepper
1 tablespoon capers, drained
1 tablespoon chopped garlic
1 teaspoon lemon zest
2 anchovies, drained
Smoked flaky sea salt
1 cup fresh dill fronds
1/2 cup arugula
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup fresh tarragon leaves, optional
1/2 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the chicken on a baking sheet fitted with a rack. Sprinkle the chicken all over with salt and pepper. Roast the chicken until it is rich and caramelized and an instant-read thermometer inserted in the thickest part of the leg (avoiding bone) reads 160 degrees F, 30 to 40 minutes. Allow the bird to rest for 20 minutes.
  • In a mortar and pestle, add the capers, garlic, lemon zest, anchovies, flaky salt and black pepper to taste. Mash into a coarse paste. (You can also use a mini chopper and pulse into a coarse paste, then transfer to a bowl.) Coarsely chop the dill, arugula, basil, parsley and tarragon, if using, together, then add to the anchovy-caper paste. Stir in the oil and set aside.
  • Cut the chicken into drumsticks and thighs, then halve the breasts (with wings still attached), and arrange on a platter. Spoon the salsa verde over the chicken. Season with some more pepper and smoked salt. Serve.

CHICKEN SALSA VERDE



Chicken Salsa Verde image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

Four 6-ounce chicken thighs, boneless and skinless, at room temperature
2 tablespoons plus 4 teaspoons canola oil
4 teaspoons kosher salt, for seasoning
2 teaspoons freshly ground black pepper
5 cloves garlic, crushed with sprinkle of salt
2 anchovies in oil, drained, finely chopped
1 cup fresh flat-leaf parsley
1/4 cup fresh chives
1/4 cup fresh tarragon leaves
1 tablespoon lemon zest
1 teaspoon crushed red pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

Steps:

  • For the chicken: Preheat a cast-iron grill pan over medium-high heat. Drizzle the chicken with 2 tablespoons of the canola oil. Season with 2 teaspoons of the salt and 1 teaspoon of the pepper; drizzle with the remaining 4 teaspoons canola oil.
  • Place the chicken seasoned-side down on the grill. Season the side facing upwards with the remaining 2 teaspoons salt and 1 teaspoon pepper. Cook the chicken until golden-brown and the exterior has formed a crust, turning midway through to form the cross-hatch pattern, 3 to 4 minutes. (Note: the chicken is not being flipped, the same side is still on the grill.) Flip the chicken and repeat until the other side is golden brown, 3 to 4 minutes. The center of the chicken should be firm to the touch when poked and the meat thermometer should read 165 degrees F.
  • For the salsa verde: Combine the garlic and the anchovies on the cutting board. Put the parsley, chives and tarragon on the cutting board and coarsely chop to combine with the garlic mixture. Put the salsa mixture in a medium bowl and add the lemon zest. Add the red pepper and salt. Mix the herb mixture together while drizzling in the olive oil until thoroughly combined. Put the salsa in a serving bowl and set aside until the chicken is ready.

PRESSED CHICKEN WITH SALSA VERDE



Pressed Chicken with Salsa Verde image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups (packed) fresh Italian parsley leaves
1/4 cup fresh tarragon leaves
5 cornichons
3 cloves garlic, crushed
2 anchovy fillets
3 tablespoons white wine vinegar
2 tablespoons capers, drained
Kosher salt and freshly ground black pepper
1/2 to 3/4 cup extra-virgin olive oil
4 each bone-in, skin-on chicken breasts and thighs
Kosher salt and freshly ground black pepper

Steps:

  • For the salsa verde: Put the parsley, tarragon, cornichons, garlic, anchovies, vinegar, capers and some salt and pepper in a food processor. Pulse a few times to coarsely chop the herbs. With the machine running, drizzle in the olive oil to make a thick but pourable sauce. Taste and adjust the seasoning as needed.
  • For the pressed chicken: Heat a charcoal or gas grill to medium-low.
  • Season the chicken on both sides with salt and pepper. Line up the breasts skin-side down on the grill and lay a piece of foil on top to cover; do the same with the thighs. Set a heavy skillet on top of the breasts and a second skillet atop the thighs. Weight each skillet with a foil-wrapped brick. Cover the grill and cook, checking for color once or twice, until the skin is deep golden-brown and crisp, 15 to 20 minutes. Remove the bricks, skillets and foil and set aside. Flip the chicken, cover the grill and cook until the chicken reaches an internal temperature of 160 degrees F, another 5 to 10 minutes depending on thickness.
  • Remove the chicken to a cutting board and let rest for 5 minutes. Cut each breast through the bone into 3 or 4 pieces and transfer to a platter along with the whole thighs. Drizzle the chicken with some salsa verde. Serve the remaining salsa verde on the side.

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