Learn how to make this delicious roasted chicken verde recipe from the Kenmore in-house chef Kari Karch.
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517 per serving
- 1 4-5 lb organic whole chicken
- 1 lemon, sliced
- 1 head garlic, halved
- 1 bunch thyme
- 1/2 onion, quartered
- 2 tablespoons olive oil
- salt and pepper
- 1/2 cup olive oil
- 1/4 cup flat leaf parsley
- 2 tablespoons capers, drained
- 1 teaspoons crushed red pepper
- 2 anchovy filets
- 1/2 jalapeno
- 1/4 cup fresh basil
- 1/4 cup fresh mint
- 1 clove garlic
- 1 small shallot, diced
- salt and pepper to season
- 1 medium red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1 tablespoons sugar
- 1 teaspoons salt
- 1 bag fresh arugula
- 1 tablespoons extra virgin olive oil
Preheat oven to 425*. Rinse and pat dry chicken. Let stand at room temperature for about 40 minutes. Lay the chicken into a saut pan, breast side up. Slice up lemon, half the garlic & cut an onion into quarters. Place slices of lemon under the skin. Place any remaining lemon slices along with the halved garlic, and onion into the cavity of the bird. Sprinkle with olive oil & massage. Add thyme plus salt & pepper. Roast for about 45mins or until a meat thermometer reads 160*. Remove and let rest for twenty minutes before slicing.
Make the verde in the meantime. In a food processor, toss in the olive oil, parsley, capers, crushed red pepper, anchovy, jalapeno, basil, mint, garlic, shallot, and salt and pepper. Chop to combine and set aside in a bowl.
Make the pickled onions by combining the red onion (sliced thinly), red wine vinegar, sugar, and salt, in a small bowl. Set aside until ready to serve. Let sit over night for brighter color and sweeter flavor.
Toss arugula with olive oil and season with salt and pepper. Serve chicken on a bed of the arugula with the pickled onions and drizzle with verde sauce on chicken.