January 26, 2020
Brick Chicken with Salsa Verde
from Bobby at Home
3/4 cup extra-virgin olive oil
2 large garlic cloves, finely chopped
2 anchovies packed in oil, drained, patted dry and finely chopped
Finely grated zest of 1 lemon
Pinch of crushed red pepper flakes
1 cup finely chopped fresh flat-leaf parsley leaves
1/4 cup finely chopped fresh tarragon leaves
2 tablespoons finely sliced fresh chives
Kosher salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into 8 pieces
1. Whisk together the oilve oil, garlic, anchovies, lemon zest, and red pepper flakes in a small bowl. Stir in the parsley, tarragon, and chives and season with salt and black pepper. Let the salsa verde sit at room temperature while you cook the chicken to allow the flavors to meld.
2. Remove the chicken from the refrigerator 20 minutes before cooking. Season the chicken well on both sides with salt and black pepper.
3. Heat a 12-inch cast-iron skillet over medium-low heat. Coat the pan with a few teaspoons of canola oil. Wrap a brick in 2 layers of heavy-duty aluminum foil. (If you don't have a brick, use a heavy pan or bacon press.) Place the chicken in the pan, skin-side down, and place the foil-wrapped brick or pan on top of the chicken. Slowly cook over low heat until the fat renders and the skin begins to crisp and turn golden brown, about 10 minutes. Turn the chicken over and cook until it is just cooked through and registers 155°F on an instant-read thermometer, about 15 minutes more. Remove the chicken from the pan and let rest for 5 minutes. serve drizzled with salsa verde.