Roasted Chicken with Salsa Verde

Roasted Chicken with Salsa Verde
Makes 6
Prep 20 m
Roast 45 m



  1. 1 of 3 Heat oven to 450 degrees . Place chicken on a cutting board. Remove giblets and discard. Pat entire chicken dry and place breast side down. Using kitchen shears, cut on either side of backbone to remove it; discard. Flip over chicken and, using your palms, flatten it (this technique is called spatchcock). Place on a rimmed sheet pan fitted with a rack. Season under skin with 1/4 tsp of the salt. Rub skin with 1 tbsp of the oil and season with 1/2 tsp more of the salt and 1/4 tsp of the pepper. Roast at 450 degrees for 45 minutes, or until internal temperature registers 165 degrees .
  2. 2 of 3 While chicken roasts, make salsa verde. In a food processor, combine basil, parsley, olives, garlic, lemon juice and zest and remaining 1/8 tsp each salt and pepper. Pulse until roughly chopped. Pour in remaining 1/3 cup oil while machine is running.
  3. 3 of 3 Let chicken rest 10 minutes; carve and serve with salsa verde.
Nutrition Information for Roasted Chicken with Salsa Verde
Servings Per Recipe: 6
Per Serving: 0 g fiber, 1 g carb., 4 g sat. fat, 85 mg chol., 22 g Fat, total, 300 kcal cal., 630 mg sodium, 29 g pro.