Chicken with Salsa Verde

Inspired by Barbuto, this roasted or grilled chicken with salsa verde is one of the most delicious chicken dishes

Roast chicken with salsa verde at Jonathan Waxman’s West Village restaurant Barbuto is one of my most favorite chicken dishes in the world. It’s because of this salsa verde.

Chicken with Salsa Verde

Prep Time 10 hours
Total Time 11 hours 15 minutes
Servings 6
Author Tania Van Pelt

Ingredients

For the Roast Chicken

  • 1 3½- to 4- pound free-range organic chicken, patted dry
  • 2 thyme sprigs
  • 1 lemon halved
  • Salt and pepper to taste
  • 2 tablespoons extra-virgin olive oil

For the Grilled Chicken

  • 6 organic chicken leg quarters
  • 2 lemons
  • ¼ cup olive oil
  • ¼ cup worcestershire sauce
  • Kosher salt and pepper

For the Salsa Verde

  • 1 tablespoon capers
  • 2 anchovy filets
  • 2 cloves garlic halved
  • ¼ cup flat-leaf parsley finely chopped
  • ¼ cup arugula finely chopped
  • ¼ cup fresh basil finely chopped
  • ¼ cup fresh cilantro finely chopped
  • 1 tablespoon fresh oregano finely chopped
  • 1 tablespoon fresh mint finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 1 tablespoon fresh rosemary finely chopped
  • ¾ cup extra-virgin olive oil plus more as needed
  • 2 tablespoons fresh lemon juice
  • Zest from 1 lemon
  • Salt to taste

Instructions

  1. If grilling the chicken: In a small bowl, make marinade of olive oil, worcestshire sauce, and juice from 2 lemons. Season chicken with salt and pepper, add to bag, pour in the marinade and let marinate for 4-10 hours. Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag; discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30–40 minutes. Allow to rest 10 minutes before serving. Serve with bowl of salsa verde and garnish chicken with grilled, halved lemons.
  2. If roasting the 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. Place halved lemon in the cavity of the bird. Season liberally with salt and pepper, rub the chicken with 1 tablespoon of olive oil. Using kitchen twine, truss the cavity closed and tie the legs together. Pour the remaining olive oil into a 12-inch cast-iron skillet. Lay the chicken in the skillet, breast-side down, tucking the wings under. Place in the oven and roast until the chicken begins to turn golden-brown, about 40 minutes. Remove the skillet 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. 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.
  3. Prepare the Salsa Verde: Rinse the capers in cold water; drain and set aside. Soak the anchovies in water for a few minutes; drain, pat them dry. Combine the anchovies, capers and garlic in a mortar and pestle, a blender, or small food processor and pound or pulse until a smooth paste forms. Add the olive oil, lemon juice, and lemon zest. Blend until combined, add the fresh herbs and arugula, pulse or blend briefly (seconds) until chunky and not too oily. If needed, drizzle more olive oil into the blender, food processor or bowl to create the desired consistency. Season with salt and set aside.
  4. To serve, drizzle the chicken with salsa verde and serve remaining alongside with a salad or grilled vegetables.

Recipe Notes

Adapted from Jonathan Waxman of Barbuto