Roxy Brick Chicken with Salsa Verde
CHECK OUT OUR RECIPE BOOKLET! - Back PRINT THIS RECIPE: | 1 4-5 lbs. | ROXY® Organic Whole Chicken | | 2 1/2 tbsp. | smoked paprika | | 1 tbso.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.drapervalleyfarms.com.
Cooking tools:
- Grill
- Cast iron skillet
- Brick
- Instant-read thermometer
- Kitchen shears
- Microplane
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Paper towel
- Aluminum foil
- Serving platter
Ingredients
- 1 4-5 lbs. ROXY® Organic Whole Chicken
- 2 1/2 tbsp. smoked paprika
- 1 tbso. kosher salt
- 1 tsp. ground cumin
- Neutral oil, such as canola, avocado or vegetable
- 1 brick or cast iron pan wrapped in foil
- 1 clove garlic, minced
- 1/2 tsp. crushed red pepper flakes
- 1/2 lemon, zested and juiced
- 1 tbsp. capers, drained and roughly chopped
- 2 anchovy filets, diced or 2 tsp. anchovy paste
- 3/4 cup extra virgin olive oil
- 3/4 cup parsley leaves and stems, roughly chopped
- Kosher salt, to taste
- Fresh ground black pepper, to taste
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