Hi Sweet Friends,

I have a new recipe for you Crispy Roast Chicken, with veg and Salsa Verde. I'm sure you all know how to cook a chicken, but maybe you want to have crispier skin? Or more flavor out of your Sunday Roast?

Also… Tell me you know about Sunday Roast?

Here are some tips to getting a crispy flavorful bird..

TIPS/ PREP AHEAD:

When you buy your roast, clean it, pat it dry with paper towels, and put fine kosher salt around the whole thing (even the back). Make sure to put salt under the breast, and deep under the skin. Do this of course with care and gentleness.

NOTE: ( I've been using fine sea salt because of the pandemic. I can't find the red diamond kosher I usually use)

Prepping your chicken like this, WILL help gain the MOST FLAVOR OUT of your Bird. Then, put your chicken in a sealed gallon zip lock, if it's too big for the bag. Use a LARGE Ceramic bowl, cover the top with plastic wrap. Just be sure to leave room between the chicken and the plastic wrap. You don't want them to touch.

Leave in the fridge for 12-24 hours. Like this.

ON COOKING DAY, Remove the chicken from the wrap put in the fridge uncovered for 1-2 hours. Until it looks really dried out. ( trust me on this one)

This RECIPE is for 4-6, BUT if you have growing children like I do, simply DOUBLE, and put two roasts on one sheet pan.

ROAST CHICKEN WITH CRISPY VEG + SALSA VERDE RECIPE

Serves 4-6 people

INGREDIENTS:

Roast + Veg:

1 whole roasting chicken 4.5-6lbs prepared with above method (see tip)
3lbs baby potatoes scrubbed and halved
2 medium yellow or white onions chopped large
4 carrots cleaned, halved and chopped in large chunks
2 heads of garlic sliced in half
1 stick of grass-fed salted butter cut into pats
Herbs : 1 bunch fresh thyme, 2-3 tsp dried oregano
Sea Salt + Crushed Pepper to taste
Everyday cooking EVOO

Salsa Verde:

1 Large lemon , zested and ½ juiced ( about 1-2TBS)
1 small lime, zested and ½ juiced ( about 1 TBS)
( plus more if desired)
1 small bunch fresh cilantro chopped
1 small bunch fresh flat leaf parsley chopped
(combined the herbs should be about ½ cup)
1 pinch crushed red pepper

DIRECTIONS:

Roast + Veg

Prep your Chicken with the above TIP.
Preheat your oven to 425 F. (Make sure you have enough room on your bottom rack to fit chicken. )
Place chicken in the middle of a large sheet pan (15x21), stuff 4 pats of butter under the skin of the breast. Place another 1-2 around the legs and wings. Stuff the chicken with 1 whole bulb of garlic, and the thyme. Tie the legs together with kitchen string. Tuck your wings under as well. Evenly coat the bird with EVOO, rub with oregano, salt + pepper on the outside of the chicken.
Place the chicken on the bottom rack of the oven. Reduce heat to 400F. Cook chicken for 1.5 hours, or until a meat thermometer reads 155-165F. Now cook your veggies while that is going. (When the chicken is finished, take it out of the oven, put on a cutting board and cover with tin foil and tea towel. Let sit for 15min before cutting open. This keeps the chicken from drying out)
Fill a large stock pot with filtered water, and season with salt. Add your potatoes. Bring them to boil. Right before they finish add the carrots and cook for 2 min. rinse veg with cool water and drain. Add veg back to pan, toss in your garlic bulb, onion, evenly coat with EVOO, salt + pepper to taste, add oregano as desired. Put on a large baking sheet, take some juices from the roast and cover the veg with. Bake for 20-40 min, until golden. ( If they aren't browning, turn up the oven to 425F just keep an eye so they don't burn).
Carve your chicken, serve with chicken, and salsa verde. PRO TIP: Make a gravy with chicken juices, or pour juices over chicken right before serving.

Salsa Verde Directions:

In a medium size bowl, put all your ingredients except the oil. Slowly drizzle the oil in, and whisk with a fork as you drizzle. Whisk everything together, and set aside until serving. Taste, if it needs more acid or EVOO. Add in small increments to your preference, if desired. Serve with chicken + veg. Store in the fridge for 2-3 days.