Jonathan Waxman’s Roast Chicken {recipe}

Jonathan Waxman's Roast Chicken, plated

This is the roast chicken we tried over the weekend…

It was perfect and delicious.

And that’s about as creative as I can get about roast chicken. Sometimes, it’s just best to keep simple things simple.
Jonathan Waxman's Roast Chicken, with salsa verde

Salsa Verde

Jonathan Waxman's Roast Chicken, in pan

Jonathan Waxman's Roast Chicken, thermometer

Jonathan Waxman's Roast Chicken, prep

Jonathan Waxman’s Roast Chicken Recipe (with Salsa Verde)

adapted from a recipe in chef Jonathan Waxman’s cookbook Italian, My Way {via New York Times}

makes 4 servings


1 whole chicken, 3½ pounds
sea salt
black pepper
2 tablespoons extra-virgin olive oil
1 lemon (the recipe says “preferably Meyer.” that made me laugh because like, ok whatever.)
Salsa Verde {recipe here}


Preheat the oven to 425 degrees F.

Wash the chicken in hot water and dry with paper towels. Using kitchen shears, cut out the backbone of the chicken and remove any fat. Then, using a heavy chef’s knife, cut out the breastbone.

Season the two halves with sea salt and fresh black pepper. Dab an earthenware or metal baking dish with 1 tablespoon of olive oil and place the chicken halves inside it, skin side up. Sprinkle with the remaining tablespoon of olive oil. Cut the lemon in half and place the halves, cut side down, next to the chicken in the baking dish. Roast for 35 minutes, basting every 8 minutes. Rotate the pan during basting to allow for even cooking. The chicken is done when the juices from the thigh run clear (about 155 degrees).

Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.

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