Roasted Spatchcock Chicken with Salsa Verde by Lucas Vallecillos

Ingredients

• 1.8 kg (4 lb) whole chicken
• 5 anchovy fillets (oil-packed)
• 2 lemons (zested)
• 1 lemon (juiced)
• 4 garlic cloves, minced
• 1 tbsp dijon mustard
• 1 tsp chili flakes
• 1/4 cup fresh rosemary and thyme, chopped
• 4 tbsp olive oil
• 500g potatoes, halved or quartered
• 4 shallots, halved
• 2 carrots, chopped
• 1 bulb garlic, halved crosswise
• 1/2 cup fresh parsley, chopped
• 1 red chili, diced
• 1/4 cup extra virgin olive oil

Instructions

1. Preheat your oven to 200°C (400°F).
2. Spatchcock the chicken by cutting along both sides of the backbone with kitchen shears, removing the bone, and pressing the chicken flat.
3. Prepare the marinade by mixing anchovies, lemon zest, lemon juice, minced garlic, mustard, chili flakes, herbs, pepper, and olive oil into a paste.
4. Rub the marinade thoroughly under and over the chicken skin.
5. Arrange potatoes, shallots, carrots, garlic halves, and lemon halves on a large roasting tray, tossing with olive oil, salt, pepper, and thyme.
6. Place the chicken on top of the vegetable bed and roast for 40-45 minutes until the skin is crispy and the juices run clear.
7. Whisk together the chopped parsley, diced red chili, lemon zest, and extra virgin olive oil in a small bowl to create the salsa verde.
8. Serve the roasted chicken and vegetables topped with the prepared salsa verde.