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Rosie Parket: "Amazing! Chicken was so moist and the salsa verde…" Read More
20Ingredients
65Minutes
1250Calories
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Description
This easy chicken recipe is a must-make. Learn to spatchcock a chicken (and cut the cooking time in half), get perfectly crisp skin, and make a versatile, herby salsa verde you can use all week.
Ingredients
US|METRIC
4 SERVINGS
- 1 whole whole chicken (3-4 lb.)
- 1 Tbsp. kosher salt (for chicken)
- 1 Tbsp. freshly ground black pepper (for chicken)
- 2 Tbsp. canola oil
- 5 Tbsp. butter
- 1 1/2 lb. baby potatoes (gold or red)
- 2 cups pearl onions (or cippolini onions, peeled)
- 1 bunch flat-leaf parsley (leaves and tender stems only)
- 1/4 bunch fresh chives (torn in half)
- 1/2 bunch fresh tarragon (leaves and tender stems only)
- 2 anchovy fillets (with juice)
- 1 Tbsp. whole grain mustard
- 1/4 cup sherry vinegar (or other favorite vinegar)
- 1 tsp. red pepper flakes
- 2 garlic cloves (smashed)
- 1/2 tsp. honey
- 1 tsp. freshly ground black pepper (for salsa verde)
- 1 tsp. kosher salt (for salsa verde)
- 1 cup extra virgin olive oil
- 1 lemon (juiced)
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Directions
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NutritionView More
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1250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1250Calories from Fat780 |
| % DAILY VALUE |
| Total Fat87g134% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol285mg95% |
| Sodium2850mg119% |
| Potassium1800mg51% |
| Protein81g |
| Calories from Fat780 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C110% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
Lance Staggenborg 2 years ago
The sauce is awesome and the process withe the chicken leaves it moiste and juicy!
DoneBryan Grueneberg 3 years ago
That was excellent! Granted, we reduced the use of butter by nearly half, used less salt, and we nearly doubled all ingredients for the salsa except reduced the use of oil. Those changes and it came out unbelievably! So happy with the result and very easy to do! Didn’t get the crispy skin that Richard mentions about, but it too was still very good! Will be doing again for sure!
DoneDr. LaShonda Reid 3 years ago
Love most of Richard’s recipes, but this one missed the mark for me. There just wasn’t enough seasoning for me. It lacked flavor. I won’t likely try this one again. It wasn’t worth the effort and I discarded most of it.
DoneAndrew Shadle 3 years ago
Turned out very good
Loved the salsa verde
We did use our own rub in addition to the salt and pepper
Overall a good dish
DoneLucy Ogando 3 years ago
I prepared this as a Father’s Day dinner with some asparagus to go with the chicken and potatoes. I had to leave the chicken in the oven for 55 miniutes, but it was very flavorful. This was a hit with my spouse and kids. It was definitely chef quality.
Donemaria higgins 3 years ago
So good; very time consuming the first time I made it but worth the time
Done