Saturday, December 26, 2015
GREEN-SALSA ROASTED CHICKEN
GREEN-SALSA ROASTED CHICKEN
4 pound whole chicken
1/3 cup plus 1 tbs oil
1/2 cup basil
1/2 cup parsley
1/4 cup pitted green olives
1 clove garlic
1 tbs lemon juice plus 1 tsp lemon zest
Heat oven to 45O degrees. Place chicken on a cutting board. Remove giblets, discard. Place breast side down, remove backbone, discard. Flip over chicken, flatten it. Place on a sheet pan with a rack. Season under skin. Rub skin with 1 tbs oil, season. *Roast 45 min. or until done. MAKE GREEN SALSA---In a processor, combine basil, parsley, olives, garlic, lemon juice, zest, salt and pepper. Pulse until chopped. Pour in remaining oil. Let chicken rest 1O min. carve. SERVE WITH GREEN SALSA
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