dinner · gluten-free · dairy-free
Basted roast half chicken with salsa verde
Boned half chickens salted high, roasted hot and basted in their own fat until deeply browned, with a pounded caper-anchovy herb sauce.
- Time
- 60min
- Steps
- 7
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Cast-iron pan.
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Method
-
1
Heat the oven to 230°C (450°F). Remove the wing tips and backbone and halve the chicken, taking out the breastbone so each half is mostly boneless.
-
2
Season from high above with salt and pepper on both sides and rub with a little oil.
-
3
Roast skin side up in a hot cast-iron pan or roasting tin for 25-30 minutes, basting with the rendered fat every 5-8 minutes, until deep brown.
-
4
Rest 10 minutes, then flip skin side down and return to the oven for 5 minutes to color the underside.
-
5
Salsa verde: crush the garlic, chili, a pinch of salt, pepper, capers and anchovies in a mortar. Stir in 2 tbsp oil, then the chives, arugula, parsley and tarragon (stir, don't grind) and the rest of the oil. Add lemon zest.
-
6
Deglaze the pan with the wine, scrape up the juices and stir a spoonful into the salsa verde.
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7
Cut each half into breast, thigh and leg, and spoon the salsa verde over.
