Recipes

Whole-Roasted Chicken with Salsa Verde and Fennel-Orange Salad

One of our favorite birds gets a few tweaks
1 Reviews
Roast Chicken with Salsa Verde and Fennel-Orange Salad

Michael Schwartz of Harry's Pizzeria in Miami is one of the many admirers of Jonathan Waxman's famous roast chicken at Barbuto (as are we). The trick is to pat the bird dry and season it generously with salt and pepper.

Served with salsa verde and a bright fennel-orange salad, this classic chicken recipe will never go out of style.

To learn more, read "Flip the Bird."

Whole-Roasted Chicken with Salsa Verde and Fennel-Orange Salad

Recipe adapted from Michael Schwartz, Harry's Pizzeria, Miami, FL

Yield: 4 servings

Prep Time: 40 minutes

Cook Time: 1 hour and 5 minutes

Total Time: 1 hour and 45 minutes

Ingredients

For the Roast Chicken:

1 3½- to 4-pound chicken, patted dry

2 thyme sprigs

Salt and pepper, to taste

2 tablespoons extra-virgin olive oil

For the Salsa Verde:

1 tablespoon capers

2 anchovy filets

2 cloves garlic, halved

½ cup finely chopped flat-leaf parsley

¼ cup finely chopped fresh oregano

1 tablespoon finely chopped fresh rosemary

⅓ cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

Zest from 1 lemon

Salt, to taste

For the Fennel-Orange Salad:

1 large fennel bulb, trimmed and very thinly sliced

4 radishes, thinly sliced

2 navel oranges, segmented

8 fresh basil leaves, torn

2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

Salt, to taste

Directions

1. Make the roast chicken: Preheat the oven to 425°. Remove the chicken from the fridge and place on a clean work surface an hour before roasting to remove the chill. Using your fingers, gently loosen the skin from the breast and thighs. Carefully slip the thyme underneath the skin. Season liberally with salt and pepper.

2. Rub 1 tablespoon of the olive oil all over the body of the chicken. Using kitchen twine, truss the cavity closed and tie the legs together. Pour the remaining olive oil into a 12-inch cast-iron skillet or oven-proof pan. Lay the chicken in the skillet, breast-side down, tucking the wings under. Place the pan in the oven and roast until the chicken begins to turn golden-brown, about 40 minutes.

3. Remove the pan from the oven. Pour out the oil and chicken juices from the pan and discard. Using tongs, flip the chicken and continue roasting for another 30 minutes, until the bird is golden-brown all over and the skin is crisp. The chicken is done when the juices run clear from the thigh. Transfer the chicken to a cutting board and allow to rest for 10 minutes before carving.

4. Meanwhile, make the salsa verde: Rinse the capers in cold water; drain and set aside. Soak the anchovies in water for 5 minutes; drain, pat them dry and remove and discard bones. Combine the anchovies, capers and garlic in a mortar and pestle or a small food processor and pound or pulse until a smooth paste forms. Transfer the anchovy paste to a medium bowl and add all of the herbs. Stir in the olive oil, lemon juice, vinegar and lemon zest. Season with salt and set aside. The mixture should be chunky and not too oily.

5. Make the fennel-orange salad: In a separate bowl, combine the fennel, radishes, orange segments and basil leaves. Add the lemon juice and olive oil, then season the mixture with salt and toss.

6. To serve, drizzle the chicken with salsa verde and serve alongside the fennel-orange salad.

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