Roasted Chicken with Salsa Verde

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5

Average Rating:

Total Reviews: 37

Showing 31-37 of 37

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  • on January 25, 2012

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    This whole thing was great. Usually by the time I'm done cooking, I don't want to eat anything but this was so yummy. Best roast chicken I've ever had. And the arugula mix was so good, I couldn't stop eating it. I'm not a great cook. It's always amazing to me that I follow a recipe & it doesn't turn out. This turned out great & was so easy. My whole family ate almost the whole chicken. I'm definitely making this again.

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  • on January 25, 2012

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    Juicy outcome. My husband thought it was a bit lemony, so I'd reduce the lemon and think it would be fine. I couldn't taste the anchovies, so if I lose that it would be no loss. Keeping this recipe.

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  • on January 23, 2012

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    I made this yesterday, and while I love the technique of cooking at a high temp, I thought there was a little too much lemon under the skin. Next time I will use only one slice (or none. I used a Meyer lemon from my tree and they are usually sweeter than regular lemons, but it was still too much for us. I will also consider adding some sage leaves to the cavity and maybe under the skin, and I will leave out the anchovy from the salsa verde. All in all, this was a very tasty, juicy chicken, and I will make it again with changes.

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  • on January 23, 2012

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    My whole family loved this dish. I left out the anchovy and it was still very tasty.

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  • on January 21, 2012

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    This chicken is Jonathan Waxman's recipe and on the menu at Barbuto in NYC. I love that and his gnocci and pizza are fantastic too.

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  • on January 21, 2012

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    Love Michael Symon's recipes! Best Roasted chicken I have made and the Salsa Verde makes it Amazing.

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  • on January 20, 2012

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    FREAKING amazing!!!! love the salsa verde... and in a step of faith, I used the anchovies. Now I'm a convert.

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