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Categories:
chicken garlic rosemary lemon red pepper kosher salt freshly ground black pepper extra-virgin olive oil shallot white wine vinegar flat leaf mint leaves garlic anchovy capers extra-virgin olive oil salt polenta
Viewed: 21 - Published at: 8 years agoIngredients
- One 3 1/2-pound chicken, backbone removed
- 4 garlic cloves, smashed and finely chopped
- 1 tablespoon chopped rosemary
- Finely grated zest of 1 lemon
- 2 teaspoons crushed red pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 medium shallot, minced
- 1 tablespoon white wine vinegar
- 2 cups flat-leaf parsley leaves
- 1/2 cup mint leaves
- 2 garlic cloves, chopped
- 2 anchovy fillets, chopped
- 1 tablespoon small capers, drained
- 1/2 cup extra-virgin olive oil
- Salt
- Sage Polenta
Method
- Set the chicken skin side up on a large rimmed baking sheet.
- Flatten the bird, fold the wing tips under the wingettes, point the drumsticks out and arrange the thighs next to the breasts.
- In a bowl, mix the garlic, rosemary, lemon zest, crushed red pepper, salt and black pepper with the 3 tablespoons of olive oil.
- Turn the chicken over and rub one-fourth of the marinade on the meat.
- Turn the chicken skin side up and rub the remaining marinade over the skin.
- Cover with plastic wrap and refrigerate overnight or for up to 24 hours.
- In a small bowl, combine the minced shallot and vinegar and let stand for 10 minutes.
- In a food processor, combine the parsley, mint, garlic, anchovies and capers and process until finely chopped.
- Add the shallot-and-vinegar mixture.
- With the machine on, slowly pour in the olive oil until incorporated.
- Season with salt.
- Light a charcoal fire.
- When the coals are hot, push them to one side of the grill.
- Brush the side of the grill opposite the coals with oil.
- Set the chicken on the oiled side of the grill, skin side down.
- Cover and grill for about 25 minutes, or until lightly charred on the bottom.
- Turn the chicken, cover and grill for about 20 minutes longer, or until cooked through.
- Transfer the chicken to a carving board and let rest for 10 minutes before carving.
- Spoon the Sage Polenta onto warm plates.
- Arrange the chicken alongside and serve with the salsa verde.
