Roasted Chicken with Chimichurri

My take on Jonathan Waxman's famous chicken

INGREDIENTS

Salsa Verde

• 1 cup basil leaves

• 1/2 cup cilantro

• 1 cup flat lead parsley

• 1/4 cup tarragon

• 1 teaspoon salt

• 1/2 teaspoon crushed red pepper

• 2-4 anchovy fillets, soaked in cold water (15 min) & drained

• 1/4 cup salted capers, soaked in cold water (15 min) & drained

• 1/4 cup chives

• 1 cup arugula

• 1 cup olive oil

• Salt

Chicken

• 1 chicken, backbone removed

• 1/4 cup + 2 tablespoons olive oil

• 3 cloves garlic, sliced

• 2-3 sprigs fresh herbs (tarragon or rosemary)

• 1 lemon, halved

• Salt

• Pepper

RECIPE

Salsa Verde

1. In a food processor, pulse capers with anchovies & garlic until finely chopped.

2. Add remaining ingredients, except for the chives. Pulse to combine.

3. Add a teaspoon of salt & pulse to combine.

4. Snip chives with a scissors & add to food processor & pulse twice.

Chicken

1. Preheat oven to 450˚.

2. Flatten chicken & season well with salt & pepper. Add 1/4 cup of olive oil, sliced garlic, tarragon, rosemary & squeeze lemon onto chicken. Keep the lemon with the chicken & marinate at least 4 hours (or overnight).

3. In a cast iron or non-stick skillet, heat 2 tablespoons of olive oil.

4. On high heat, sear chicken on both sides until golden brown.

5. Remove chicken from skillet & put on a sheet pan. Pour marinade over chicken & add lemon halves to pan.

6. Roast for around 40 minutes, basting ever 15 minutes.

7. Serve chicken with salsa verde & roasted lemon.