- Salsa Verde
- 1/2 cup extra virgin olive oil
- 1 large clove garlic, finely chopped
- 1 teaspoon garum*
- 2 anchovies, finely chopped
- Zest of 1 lemon, finely grated
- 3 tablespoons finely chopped fresh tarragon leaves
- 2 tablespoons finely chopped fresh parsley leaves
- 2 tablespoons finely sliced chives
- Kosher salt and freshly ground black pepper
- 4 Breast: Skin on / boneless with drumette attached (airline breast)
- 4 Thigh: Skin on / bone in
- Canola oil
How to Make It
Whisk together the oil, garlic, garum, anchovies and lemon zest in a bowl, stir in the herbs and season with salt and pepper. Let sit at room temperature while you make cook the chicken (this will allow the flavors to meld).
Preheat oven to 425°F. Remove the chicken from the refrigerator 20 minutes before cooking. Season the chicken well on both sides with salt and pepper.
Put a 12-inch cast iron pan over medium-low heat and brush the pan with a few teaspoons of canola oil. Place the chicken in the pan, skin side down and cook (slowly) over low heat until the fat renders and the skin begins to crisp and turns golden brown, about 15 minutes. Transfer to the oven and continue roasting until the chicken reaches an internal temperature of 155°F. Remove the chicken to a cutting board and let rest for 5 minutes. Transfer to a platter, skin-side up and immediately top with some of the herb mixture.
*NOTE: Garum is a fish or anchovy sauce usually found in the Asian food section of your local supermarket.