Jonathan Waxman’s Famous Roast Chicken with Salsa Verde
Jonathan Waxman’s Famous Roast Chicken with Salsa Verde
Ingredients
For the Roast Chicken
- 3 1/2 pounds whole chicken
- 1 head garlic, separated into cloves, unpeeled
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 lemon, halved
For the Salsa Verde
- 1 teaspoon anchovy paste
- 1 tablespoon capers, drained, roughly chopped
- 1 clove garlic, minced
- 1 shallot, small, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 475°F. Place a wire rack inside a sturdy baking sheet.
⏱️ 15 min•🌡️ 475
- 2
Pat the whole chicken dry thoroughly with paper towels. This helps achieve crispy skin. Rub the entire chicken with 2 tablespoons of olive oil, ensuring it's evenly coated.
⏱️ 3 min
- 3
Season the chicken generously all over with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 2 min
- 4
Stuff the cavity of the chicken with the unpeeled garlic cloves, rosemary sprigs, thyme sprigs, and the halved lemon. Place the seasoned chicken on the prepared wire rack on the baking sheet.
⏱️ 3 min
- 5
Roast the chicken in the preheated 475°F oven for 30 minutes. This initial high heat helps to brown the skin.
⏱️ 30 min•🌡️ 475
- 6
After 30 minutes, reduce the oven temperature to 375°F. Continue roasting for another 30 minutes, or until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh (without touching the bone).
⏱️ 30 min•🌡️ 375
- 7
While the chicken is roasting, prepare the salsa verde. In a medium bowl, combine the anchovy paste, chopped capers, minced garlic, finely chopped shallot, red wine vinegar, and Dijon mustard.
⏱️ 5 min
- 8
Add the chopped fresh parsley, chives, and tarragon to the bowl. Pour in 1/2 cup of extra virgin olive oil. Mix all ingredients thoroughly until well combined.
⏱️ 3 min
- 9
Season the salsa verde with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper, or to taste. Set aside.
⏱️ 2 min
- 10
Once cooked, remove the chicken from the oven and let it rest on a cutting board for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 10 min
- 11
Carve the roasted chicken into desired pieces. Serve the chicken immediately with a generous dollop of the fresh salsa verde on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Jonathan Waxman’s Famous Roast Chicken with Salsa Verde
For the Roast Chicken
- 3 1/2 pounds whole chicken
- 1 head garlic, separated into cloves, unpeeled
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 lemon, halved
For the Salsa Verde
- 1 teaspoon anchovy paste
- 1 tablespoon capers, drained, roughly chopped
- 1 clove garlic, minced
- 1 shallot, small, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 475°F. Place a wire rack inside a sturdy baking sheet.
⏱️ 15 min•🌡️ 475 - 2
Pat the whole chicken dry thoroughly with paper towels. This helps achieve crispy skin. Rub the entire chicken with 2 tablespoons of olive oil, ensuring it's evenly coated.
⏱️ 3 min - 3
Season the chicken generously all over with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 2 min - 4
Stuff the cavity of the chicken with the unpeeled garlic cloves, rosemary sprigs, thyme sprigs, and the halved lemon. Place the seasoned chicken on the prepared wire rack on the baking sheet.
⏱️ 3 min - 5
Roast the chicken in the preheated 475°F oven for 30 minutes. This initial high heat helps to brown the skin.
⏱️ 30 min•🌡️ 475 - 6
After 30 minutes, reduce the oven temperature to 375°F. Continue roasting for another 30 minutes, or until the chicken reaches an internal temperature of 165°F in the thickest part of the thigh (without touching the bone).
⏱️ 30 min•🌡️ 375 - 7
While the chicken is roasting, prepare the salsa verde. In a medium bowl, combine the anchovy paste, chopped capers, minced garlic, finely chopped shallot, red wine vinegar, and Dijon mustard.
⏱️ 5 min - 8
Add the chopped fresh parsley, chives, and tarragon to the bowl. Pour in 1/2 cup of extra virgin olive oil. Mix all ingredients thoroughly until well combined.
⏱️ 3 min - 9
Season the salsa verde with 1/4 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper, or to taste. Set aside.
⏱️ 2 min - 10
Once cooked, remove the chicken from the oven and let it rest on a cutting board for 10 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 10 min - 11
Carve the roasted chicken into desired pieces. Serve the chicken immediately with a generous dollop of the fresh salsa verde on the side.
⏱️ 5 min