For the Chicken

Whole chicken, 4-5 pounds

Sea salt

black pepper

2 tablespoons extra-virgin olive oil

1-2 lemons

FOR THE SALSA VERDE:

1 tablespoon capers (drain and rinse in water)

2 anchovy fillets (soaked in water for 5 mins)

3 cloves garlic (peeled)

1 cup plus 2 tablespoons extra-virgin olive oil

¼ cup fresh parsley, chopped

¼ cup arugula, chopped

¼ cup basil leaves, chopped

¼ cup fresh cilantro, chopped

1 tablespoon tarragon leaves

1 tablespoon fresh chives

1 tablespoon fresh sage, chopped

1 tablespoon fresh rosemary, chopped

¼ teaspoon sea salt

Pre-Heat the oven to 450 degrees. Rinse the chicken in cold 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. Using a cast iron pan 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 8-10 minutes. Rotate the pan during basting to allow for even cooking. The chicken is done when the juices from the thigh run clear. You can check temperature of the chicken using meat thermometer should be 165 F

While the chicken is cooking make the salsa verde. Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the small bones. Using a small food processor or knife, smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and remaining olive oil. (The mixture will be chunky) Season with salt. Serve the chicken topped with the salsa verde, and roasted lemon.

Roasted Chicken with Salsa Verda and Roasted Lemons