Jonathan Waxmans Roast Chicken Recipes

Steps:

• Heat the oven to 425 degrees. 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 degrees).
• Meanwhile, 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 bones. Using a mortar and pestle (or a small mixer if you are in a hurry), 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 should be chunky, not oily.) Season with sea salt. Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.

Steps:

• Preheat the oven to 450 degrees F.
• Place the chicken in a 12- or 14-inch cast-iron pan, breast-side up. Top with 2 tablespoons butter and generously sprinkle with salt and pepper. Roast the chicken, 5 minutes. Remove the chicken and carefully shake it to ensure that it does not stick to the bottom of the pan. Return to the oven to roast, 20 more minutes. Baste the chicken and continue to roast, basting every 5 minutes, for 30 minutes. Add the carrots, garlic and onions and continue to roast until the chicken is cooked through and an instant-read thermometer inserted in the thigh (avoiding bone) reads 155 degrees F, about 20 minutes more.
• Place the chicken on a cutting board with the vegetables. Skim the fat from the pan, leaving about 2 tablespoons. Place the pan over a burner and add the flour. Cook until browned, then add the wine. Scrape out all the pan juices and the wine-flour mixture into a small saucepan. Cook for 3 minutes, then add the cream and remaining 2 tablespoons butter, whisking. Season with salt and pepper. Slice the meat off the bird and add the cooking juices to the gravy. Place the sliced meat on a platter and sauce with the gravy. Garnish with the vegetables.