The simple roast chicken served at NYC restaurant Barbuto, adapted from the recipe in chef Jonathan Waxman's cookbook Italian, My Way, via New York Times
Prep time: PT5M
Cook time: PT35M
Total time: PT40M
5 stars (7 reviews)
restaurant recipes, roast chicken, we have food at home
- Preheat the oven to 425°F.
- This step is optional, in my opinion: Wash the chicken in hot 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. Dab an earthenware 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 minutes. Rotate the pan during basting to allow for even cooking. The chicken is done when the juices from the thigh run clear (about 165°F).
- Using a mortar and pestle or a small food processor, smash the drained capers, dried anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs, remaining 1 cup olive oil, and sea salt.
- Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.