Whole-Roasted Chicken with Salsa Verde and Fennel-Orange Salad
"Learn to make Michael Schwarts twist on Jonathan Waxman's roast chicken...."
INGREDIENTS
•
For the Roast Chicken:
•
1 3½- to 4-pound chicken, patted dry
•
2 thyme sprigs
•
Salt and pepper, to taste
•
For the Salsa Verde:
•
1 tablespoon capers
•
2 anchovy filets
•
2 cloves garlic, halved
•
½ cup finely chopped flat-leaf parsley
•
¼ cup finely chopped fresh oregano
•
1 tablespoon finely chopped fresh rosemary
•
2 tablespoons fresh lemon juice
•
1 tablespoon white wine vinegar
•
Zest from 1 lemon
•
Salt, to taste
•
For the Fennel-Orange Salad:
•
1 large fennel bulb, trimmed and very thinly sliced
•
4 radishes, thinly sliced
•
2 navel oranges, segmented
•
8 fresh basil leaves, torn
•
2 tablespoons fresh lemon juice
•
Salt, to taste
ADVERTISEMENT