Jonathan Waxman's Roast Chicken Recipe (with Salsa Verde)
The simple roast chicken served at NYC restaurant Barbuto, adapted from the recipe in chef Jonathan Waxman's cookbook Italian, My Way, via New York Times
Servings: 4 servings
Calories: 960kcal
Ingredients
for Roast Chicken
- 1 whole chicken ~ 3½ pounds
- ½ teaspoon sea salt plus more if needed
- black pepper optional
- 2 tablespoons olive oil
- 1 lemon the original recipe says "preferably Meyer." that made me laugh because like, ok
- Salsa Verde my recipe linked, or use Checf Waxman's recipe below
For Salsa Verde, makes about 1½ cups
- 1 tablespoon capers rinsed in cold water and drained
- 2 anchovies soaked in cold water for 5 minutes, then pat dry with paper towels
- 3 cloves garlic peeled, green germ removed
- 1 cup plus 2 tablespoons extra virgin olive oil
- ¼ cup fresh parsley chopped
- ¼ cup arugula chopped
- ¼ cup basil chopped
- ¼ cup cilantro chopped
- 1 tablespoon chives
- 1 tablespoon each of tarragon, sage and rosemary these are in the original recipe, but I leave them out an d substitute in additional ¼ cup fresh parsley
- ¼ teaspoon sea salt
Instructions
Make Roast Chicken ~ 35 min
- Preheat the oven to 425°F.
- This step is optional, in my opinion: 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°F).
Make Salsa Verde ~ while chicken is roasting
- Using a mortar and pestle or a small food processor, smash the drained capers, dried anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs, remaining 1 cup olive oil, and sea salt.
- Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.
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Notes
Nutrition information for 1 serving based on chicken served with the skin and ¼ cup of salsa verde.
Nutrition
Serving: 1serving | Calories: 960kcal | Protein: 42.5g | Fat: 88g | Fiber: 0.5g