Roast Chicken with Salsa Verde
A flavorful herb sauce adds punch to traditional roast chicken and gives leftovers oomph when made into sandwiches.
Salsa Verde, a pesto-like combination of olive oil, garlic and parsley, is rubbed onto the chicken before roasting in the oven. Use a large chicken (often called an "oven roaster") so that you have enough left over to make Salsa Verde Pulled-Chicken Sandwiches
later in the week.
step 1Preheat the oven to 375 degrees F. In a small saucepan, heat the oil over medium-low heat. Add the chopped garlic and cook until fragrant and just beginning to brown, about 3 minutes. Turn off the heat and add the chopped parsley, stirring to combine. Let the mixture cool slightly, then carefully transfer it to a blender, and puree until smooth. Store 1/3 cup of the sauce in the fridge for the pulled chicken sandwiches to be made later in the week.
step 2Sprinkle the entire chicken with salt and pepper. Using your hands, spread the remaining Salsa Verde sauce over the bird. Truss the chicken (see Chef's Notes), if desired, and set on a rack in a roasting pan, placing it in the bottom third of the oven. Roast for 1 hour and 45 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F.
Transfer the chicken to a cutting board to cool, about 10 minutes. Serve whole, or cut into pieces, saving leftovers in a Ziploc® Brand Storage Bag
in the refrigerator for the pulled chicken sandwiches.
chef's notesTo truss the chicken, tuck the wings under the body and tie the legs together with kitchen twine, which is available in any major supermarket. This holds the chicken's shape and keeps the leg and wing meat from overcooking. Make sure to remove the twine before carving.