Roasted Chicken and Potatoes with Salsa Verde Recipe - Los Angeles Times
A pre-salted bird makes fast work of this relaxed roast chicken dinner with potatoes and herby salsa verde.
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Ingredients
- 1 prepared whole chicken (see “Sunday Prep”)
- 1 lemon
- 1 pound baby Dutch potatoes, each cut in half
- 1 1/4 cups everyday olive oil, divided
- Kosher salt
- freshly ground black pepper
- 1/2 cup lightly packed flat-leaf parsley leaves
- 2 tablespoons drained capers, rinsed
- 3 scallions, trimmed and thinly sliced
- 2 oil-packed anchovy fillets
- 1 teaspoon crushed red chile flakes
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