Ingredients Jump to Instructions ↓

  1. 1 (4 to 6-pound) chicken

  2. 1 teaspoon dried rosemary

  3. 1 teaspoon white pepper

  4. 1 teaspoon paprika

  5. 1 teaspoon salt

  6. 1 teaspoon granulated garlic

  7. 1/2 teaspoon dried oregano

  8. 1/2 teaspoon dried sweet basil

  9. 2 tablespoons extra-virgin olive oil

  10. Salsa Verde, recipe follows

  11. Special equipment: 4 bricks covered in aluminum foil

  12. 1/2 cup fresh basil leaves

  13. 1/2 cup fresh parsley leaves

  14. 1/2 teaspoon red pepper flakes

  15. 1 tablespoon chopped garlic

  16. 1/2 teaspoon capers

  17. 1 teaspoon anchovy paste

  18. 2 tablespoons chopped jarred roasted red bell pepper

  19. 1 tablespoon chopped onion

  20. 2 tablespoons lemon juice

  21. 1/3 cup extra-virgin olive oil

  22. Salt

Instructions Jump to Ingredients ↑

  1. Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.

  2. In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.

  3. Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.

  4. Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer.

  5. Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde.

  6. In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.

  7. Yield: 1 cup Prep Time: 5 minutes Ease of preparation: easy


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