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Ingredients
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Roasted Chicken
Roasted Potatoes
Salsa Verde
Method
Roasted Chicken
- 1
Preheat and prep
Preheat oven to 200°C (400°F). Remove chicken from refrigerator 20–30 minutes before roasting to come closer to room temperature; pat dry inside and out with paper towels.
- 2
Season cavity
Season the chicken cavity with 1/2 tsp kosher salt and 1/4 tsp black pepper. Stuff cavity with halved lemon and thyme sprigs.
- 3
Make exterior rub
In a small bowl combine 2 tbs olive oil, minced garlic, remaining 1 tsp kosher salt and 3/4 tsp black pepper. Rub mixture evenly over the entire exterior of the chicken, under the skin where possible (especially over the breasts) for better flavor penetration.
- 4
Truss and roast
Tie the legs together with kitchen twine and tuck wing tips under the body. Place chicken breast-side up on a rack set in a roasting pan or on a rimmed baking sheet. Roast in the preheated oven for 50–65 minutes (approx. 20–25 minutes per 500 g) until an instant-read thermometer in the thickest part of the thigh reads 74°C (165°F) and juices run clear.
- 5
Rest
Remove chicken from oven and tent loosely with foil. Let rest 10–15 minutes before carving to allow juices to redistribute.
Roasted Potatoes
- 6
Prep potatoes and heat pan
While oven preheats, place halved baby potatoes in a bowl. Toss with 2 tbs olive oil, chopped rosemary, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.
- 7
Roast
Spread potatoes cut-side down in a single layer on a rimmed baking sheet. Roast in the same 200°C (400°F) oven alongside the chicken for 30–40 minutes, turning once halfway, until golden and tender when pierced with a fork. If potatoes are done before chicken, remove and keep warm.
Salsa Verde
- 8
Blend ingredients
In a food processor or blender, combine parsley, cilantro (if using), capers, anchovy (if using), garlic clove, red wine vinegar, lemon juice, red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Pulse to a coarse paste.
- 9
Finish with oil
With the motor running, slowly stream in 4 tbs olive oil until the salsa is emulsified but still a little textured. Taste and adjust seasoning with more salt, pepper or lemon as desired. Transfer to a small bowl and let sit 10 minutes to allow flavors to meld.
- 10
Serve
Spoon salsa verde over carved chicken or serve on the side. Use remaining salsa as a dip for potatoes.