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Roasted Chicken with Salsa Verde

You didn't hear it from me, but when Liz and I started dating, she wasn't the greatest of cooks. She almost took me out twice --once with some not-so-fresh crayfish and the other time with some medium-rare chicken. Now she is a whiz in the kitchen and makes a mean roasted chicken. People will always say: Of course she can cook; she's married to a chef! (But as any husband knows, she would have to listen to me to learn from me!) Liz learned all on her own mainly because she is not afraid to make mistakes and will try anything. This is a great lesson for anyone who is learning to cook. You will definitely make mistakes along the way, but if you keep at it, eventually you'll figure it out. Just make sure not to take anyone out on the way!

Recipe courtesy Michael Symon
Show: Symon's Suppers Episode: Comforting Classics

Photo: Roasted Chicken with Salsa Verde

TOTAL TIME: 10 hr 50 min
Prep: 15 min
Inactive Prep: 9 hr 35 min
Cook: 1 hr
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • One 4-to 5-pound chicken
  • Kosher salt
  • 1 lemon, thinly sliced and seeded
  • 2 fresh bay leaves
  • 3 cloves garlic
  • 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
  • Salsa Verde, recipe follows
SALSA VERDE:
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup thinly sliced fresh flat-leaf parsley
  • 2 tablespoons salt-packed capers, rinsed and chopped
  • 2 tablespoons thinly sliced fresh mint
  • 1/2 teaspoon crushed red pepper flakes
  • 2 salt-packed anchovy fillets, rinsed and minced
  • 1 clove garlic, minced
  • Grated zest and juice of 1 lemon
  • 1 jalapeno, seeded and minced (about 1 tablespoon)
  • 1 shallot, minced
  • Kosher salt and freshly ground black pepper
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Directions

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 the oven to 425 degrees F.

Lift the skin off each chicken breast and wedge 3 lemon slices and 1 bay leaf between the skin and each breast. Put the garlic, onion, thyme and remaining lemon slices in the cavity of the chicken. Rub the entire chicken liberally with the 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 to 20 minutes.

When ready to serve, in a medium bowl, dress the arugula with the red wine vinegar and extra-virgin olive oil. Cut the chicken into 8 pieces, drizzle with the Salsa Verde and serve with the arugula salad.
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 an hour, add the lemon juice at the last minute to keep the color vibrant. Yield: 1 1/2 cups.

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5

Newest Ratings and Reviews

Read all 35 reviews

  • on February 24, 2013

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    Made this recipe last night for a group of friends is was a huge hit will make a again maybe tomorrow!!

    people found this review Helpful.
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  • on January 15, 2013

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    So delicious! The layer of flavors with the roasted chicken, salsa verde and arugula is amazing. My first recipe I've made of Michael Symon's and I'm already a fan! Plan to make again for a dinner party.

    people found this review Helpful.
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  • on December 30, 2012

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    This is for the chicken only. My bird was 9 pounds, so I was concerned about cooking it at 425 for the entire time, so I started out at 425 for 20 minutes then lowered the temp to 350 until it reached 165 F. in the inner thigh. I used a large cast iron skillet just like on the show. Everything was very tasty, tender, and moist. I made gravy from the chicken drippings and it turned out way too salty, but that's probably not the recipes issue, just mine. On the show, Chef Symon mentioned leaving the bird out for about an hour before putting in the oven, which I did, and everything was cooked (nothing bleeding or raw for the first time for me! Thanks Chef Symon.
    The salsa verde did not turn out as I had hoped. The lemon made it taste very bitter and I followed the recipe. I tried to adjust the bitterness with about 1 tsp on granulated sugar, which helped, but did not fix it to my liking. Sorry about the review, I really thought it would be great with all the other rave reviews.

    people found this review Helpful.
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