Roasted my first whole chicken tonight!

Tonight I am cooking Tyler’s roasted chicken with salsa verde.   I have never roasted a whole chicken before but am feeling brave.  The recipe calls for the chicken to be “split”.  At my request, the butcher at Whole Foods took a massive cleaver to this poor chicken’s breastbone to split the bird in two.

Tyler Florence's Roasted Chicken with Salsa Verde (serves 2)

1 whole chicken (3-4 lbs), split

Olive oil

Salt and pepper

¼ cup chopped flat-leaf parsley (chopped)

1 tablespoon fresh thyme (chopped)

1 tablespoon fresh tarragon (chopped)

¼ cup pitted green olives (chopped)

2 tablespoons drained capers

3 anchovy fillets (chopped)

1 teaspoon grated lemon zest

1 tablespoon red wine vinegar

Preheat the oven to 375 degrees Fahrenheit.

Place a large skillet over high heat for 5 minutes, or until the pan is good and hot.  Rub the chicken halves with olive oil, salt and pepper.  Place the halves in the skillet, skin-side down.  Sear the chicken until the skin is golden brown, and then place the skillet in the oven.  While the chicken is in the oven, make the Salsa Verde.  To make the salsa, mix the chopped flat leaf parsley, thyme, tarragon, olives, capers, anchovies, lemon zest and red wine vinegar.  Roast the chicken halves for 40 minutes or until the juice runs clear when the thigh is pierced.  Transfer the chicken to a platter to rest skin side up for 15 minutes.  Serve the chicken garnished with the salsa.

The chicken turned out perfect!  It was very juicy.  The salsa tastes similar to a chimichurri (but more olive-y) and it adds some good flavor to the chicken.  I served the chicken w/ some broccolini that had been placed in boiling water for 5 minutes and then sautéed with some lemon and garlic.  I shaved a bit of parmesan on the top of the broccolini since all veggies are better with a sprinkle of parm!