Jonathan Waxman’s Roast Chicken Recipe
This unadorned but deeply flavorful roasted chicken is served with a vibrant salsa verde of capers, anchovies, garlic, parsley, arugula, basil, tarragon and sage The chef Jonathan Waxman created the...
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Cooking tools:
- Instant-read thermometer
- Baster
- Kitchen shears
- Chef's knife
- Cutting board
- Baking dish
- Measuring spoon
- Oven
- Paper towel
Ingredients
- Free-range organic chicken, 3 1/2 pounds
- Sea salt
- black pepper
- 2 tablespoons extra-virgin olive oil
- 1 lemon (preferably Meyer)
- 1 tablespoon capers
- 2 anchovy fillets
- 3 cloves garlic (peeled, green germ removed)
- 1 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh parsley, chopped
- 1/4 cup arugula, chopped
- 1/4 cup basil leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon tarragon leaves
- 1 tablespoon fresh chives
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/4 teaspoon sea salt
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