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New Old Fashioned Roast Chicken
This dish looks and smells amazing. It's great to serve when having company over, or for a Sunday dinner (with Monday leftovers). Add a side salad and voila!
Prep Time: 00:30
Cook Time: 01:00
1 whole chicken, under 3 lbs (preferably local and free range)
1 tbsp coconut oil
1 cup extra virgin olive oil
1 lb brussel sprouts
1 lemon (zest and juice)
1 cup parsley (rough chop)
1 tbsp tarragon (stemmed and rough chop)
1 tbsp dill (rough chop)
2 tbsp chives (rough chop)
1 tbsp thyme (rough chop)
1/2 shallot (fine chop)
2 tbsp dill pickles (rough chop)
chili flakes (to taste)
1 tbsp capers (rough chop)
1Turn oven to 375 F
2Remove the backbone of the chicken with kitchen scissors or a sharp knife
3Press down on the breastbone of the chicken to flatten (hearing a crack is normal). Alternatively, ask a butcher for a spatchcocked chicken
4Salt the chicken liberally
5Heat the cast iron pan on medium-high heat and add coconut oil
6Once the oil is fluid and shimmering, add the chicken skin side down and turn heat to medium low for 15-20 minutes
7Place the chicken in the oven and check after 20 minutes. If the skin is golden brown, flip the chicken and cook until the juices from the thighs run clear or the temperature of the meat has reached 160 F.
8Remove the chicken, add the Brussels sprouts to the hot pan and cook on medium heat until al dente and golden brown
9Season with salt and pepper
10For the salsa verde combine lemon juice and zest, chopped herbs, pickle and capers with extra virgin olive oil and chili flakes to your preference
11Finish the chicken with cracked pepper and homemade salsa verde
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