Name: Roasted Split Chicken with Dill Salsa Verde
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 servings
Ingredients: One 3 1/2- to 4-pound chicken, halved through the breast and back; Kosher salt and freshly ground black pepper; 1 tablespoon capers, drained; 1 tablespoon chopped garlic; 1 teaspoon lemon zest; 2 anchovies, drained; Smoked flaky sea salt; 1 cup fresh dill fronds; 1/2 cup arugula; 1/2 cup fresh basil leaves; 1/2 cup fresh parsley leaves; 1/4 cup fresh tarragon leaves, optional; 1/2 cup extra-virgin olive oil

Directions

Watch how to make this recipe.

Special equipment:

a mortar and pestle

Preheat the oven to 450 degrees F.
Place the chicken on a baking sheet fitted with a rack. Sprinkle the chicken all over with salt and pepper. Roast the chicken until it is rich and caramelized and an instant-read thermometer inserted in the thickest part of the leg (avoiding bone) reads 160 degrees F, 30 to 40 minutes. Allow the bird to rest for 20 minutes.
In a mortar and pestle, add the capers, garlic, lemon zest, anchovies, flaky salt and black pepper to taste. Mash into a coarse paste. (You can also use a mini chopper and pulse into a coarse paste, then transfer to a bowl.) Coarsely chop the dill, arugula, basil, parsley and tarragon, if using, together, then add to the anchovy-caper paste. Stir in the oil and set aside.
Cut the chicken into drumsticks and thighs, then halve the breasts (with wings still attached), and arrange on a platter. Spoon the salsa verde over the chicken. Season with some more pepper and smoked salt. Serve.

Roasted Split Chicken with Dill Salsa Verde

Ingredients

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