Name: Roast Chicken with Salsa Verde
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tablespoon fish sauce or 1 or 2 anchovies, cleaned and minced to a paste; 1 (3- to 4-pound/1.4- to 1.8-kilogram) chicken; 2 tablespoons chopped fresh chives; ¼ cup chopped fresh mint; ¼ cup chopped watercress; 2 tablespoons chopped fresh cilantro; 1 tablespoon capers; ¾ cup/180 milliliters extra-virgin olive oil; ½ cup/15 grams chopped fresh flat leaf parsley; Kosher salt to taste; 2 garlic cloves, peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

From Scratch

By Michael Ruhlman

Published 2019

About

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