BRICK CHICKEN WITH SALSA VERDE

SERVES 1
½ chicken (4 to 6 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 garlic cloves, skin-on and smashed
2 sprigs rosemary
1 beefsteak tomato, cut into 4 wedges
Salsa Verde
⅓ cup finely chopped fresh flat-leaf parsley
1 shallot, finely chopped
2 tablespoons salt-packed capers, rinsed and finely chopped
½ teaspoon red pepper flakes
2 anchovy fillets, rinsed and finely chopped
1 garlic clove, minced
1 jalapeño, seeded and finely chopped
Grated zest and juice of 1 lemon
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 Preheat the oven to 425°F. Wrap two regular bricks with aluminum foil. If you don’t have any bricks, you can use a second heavy skillet as a weight.
2 Season the chicken on both sides with a few pinches of salt and twists of pepper.
3 Set a large cast-iron pan or heavy-bottomed ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the chicken, flesh-side down. Cook without moving until the bottom turns golden brown, about 5 minutes.
4 Remove from the heat, flip the chicken, and carefully drain and discard all but a few tablespoons of fat from the skillet. Add the garlic, rosemary, and tomatoes to the pan, place the foil-wrapped bricks on top of the chicken, and place in the oven. Cook until golden brown and the thickest part of the thigh reaches an internal temperature of 160°F, about 15 minutes. Carefully remove the bricks from the chicken.
5 Meanwhile, make the salsa verde: In a medium bowl, combine the parsley, shallot, capers, pepper flakes, anchovies, garlic, jalapeño, lemon zest, lemon juice, and olive oil. Season with a pinch of salt and a twist of pepper, toss to combine, and set aside for at least 15 minutes to marry the flavors.
6 Remove the chicken from the oven (discard the rosemary and garlic) and set aside to rest, loosely tented with foil, for 5 minutes.
7 Cut the chicken into two pieces by separating the breast from the leg, smash the roasted tomatoes over the top, and spoon on the salsa verde, and serve.

Be the first to comment

Leave a Reply

Your email address will not be published.


*