Recipes
Roast Chicken with Salsa Verde and Roasted Lemons
- Chicken
This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC’s Jams is perfect with his chunky seven-herb salsa verde.
Ingredients
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1 whole 4-pound chicken, backbone removed, chicken halved lengthwise
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1 cup plus 2 tablespoons extra-virgin olive oil
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Kosher salt
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Black pepper
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2 lemons, halved crosswise
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1/4 cup capers, rinsed
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4 anchovy fillets in oil, drained
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3 garlic cloves, crushed
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1/2 cup coarsely chopped arugula
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1/2 cup coarsely chopped parsley
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1/2 cup coarsely chopped basil
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1/2 cup coarsely chopped cilantro
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1/4 cup coarsely chopped tarragon
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1/4 cup coarsely chopped chives
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1/4 cup coarsely chopped sage
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