Geoffrey Zakarian's Roasted Split Chicken with Dill Salsa Verde | The Kitchen | Food Network

Geoffrey prepares a simple yet elegant roast chicken dinner that's perfect for a weeknight dinner!
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Roasted Split Chicken with Dill Salsa Verde
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 20 min (includes resting time)
Active: 30 min
Yield: 4 servings

Ingredients

One 3 1/2- to 4-pound chicken, halved through the breast and back
Kosher salt and freshly ground black pepper
1 tablespoon capers, drained
1 tablespoon chopped garlic
1 teaspoon lemon zest
2 anchovies, drained
Smoked flaky sea salt
1 cup fresh dill fronds
1/2 cup arugula
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup fresh tarragon leaves, optional
1/2 cup extra-virgin olive oil

Directions

Special equipment: a mortar and pestle

Preheat the oven to 450 degrees F.

Place the chicken on a baking sheet fitted with a rack. Sprinkle the chicken all over with salt and pepper. Roast the chicken until it is rich and caramelized and an instant-read thermometer inserted in the thickest part of the leg (avoiding bone) reads 160 degrees F, 30 to 40 minutes. Allow the bird to rest for 20 minutes.

In a mortar and pestle, add the capers, garlic, lemon zest, anchovies, flaky salt and black pepper to taste. Mash into a coarse paste. (You can also use a mini chopper and pulse into a coarse paste, then transfer to a bowl.) Coarsely chop the dill, arugula, basil, parsley and tarragon, if using, together, then add to the anchovy-caper paste. Stir in the oil and set aside.

Cut the chicken into drumsticks and thighs, then halve the breasts (with wings still attached), and arrange on a platter. Spoon the salsa verde over the chicken. Season with some more pepper and smoked salt. Serve.

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Geoffrey Zakarian's Roasted Split Chicken with Dill Salsa Verde | The Kitchen | Food Network
https://www.youtube.com/watch?v=yUNEWjXGAys

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