Potatoes are browned in olive oil and rendered chicken fat in this simple roast chicken dish served with a bright, spicy salsa verde. Preparing the chicken up to 2 days before makes getting the dish in the oven for hands-off cooking a breeze.
If you forget to salt the chicken ahead of time, don’t worry; it’ll still taste great seasoned right before going into the oven.Kosher salt and freshly ground black pepperHeat the oven to 425 degrees. While the oven heats, remove the chicken from the refrigerator and let sit at room temperature to take off the chill. Also, using a microplane, finely grate the zest from the lemon into a medium bowl; reserve the bowl. Halve the lemon and place it in the chicken’s cavity.
Transfer the skillet to the oven and roast until the chicken is golden brown and an instant-read thermometer inserted where the thigh meets the body of the chicken reads 160 degrees, 50 to 60 minutes.While the chicken roasts, make the salsa verde: On a large cutting board, combine the parsley, capers, scallions and anchovies, and chop together until the ingredients are uniformly minced.
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