One of our favorite New York City meals was Jonathan Waxman’s roast chicken with salsa verde at his former restaurant Barbuto. We liked it so much we had it for our wedding-day lunch—and we returned a year later to have it again on our anniversary. Waxman’s fabulous salsa recipe (widely available online) includes eight different herbs, but you can use whatever herbs are available. Parsley is almost always a good idea, and I like to include a spicy green, such as watercress. You should stick mainly to the soft herbs, but I like a little savory herb such as oregano in the mix. In the end, it’s up to you—you’ll want about 1¼ cups/300 milliliters total. Garlic, capers, and anchovy give it some heft and umami (I use fish sauce instead of the anchovy because I always have that on hand). It’s a great sauce to have in your repertoire because it can be used on virtually any meat or fish. Add ¼ cup of red wine vinegar and it becomes a chimichurri sauce, beautiful on grilled steak.
Aggressively salt the chicken and put it, breast-side up, in an oven-safe skillet.
While the chicken is resting, make the sauce. Combine the garlic and capers in a mortar, along with a three-finger pinch of salt, the fish sauce, and
Carve the chicken and spoon the sauce over the cut pieces to serve.
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