November 19, 2015 • FOOD, RECIPE

Adele’s JW Chicken and Salsa Verde



JW Chicken and Salsa Verde (recipe and all images courtesy of Jonathan Waxman/Adele’s).


Salsa Verde:

  • ¼ cup capers in salt
  • 4 anchovy filets
  • 3 cloves garlic
  • ½ cup chopped fresh parsley
  • ½ cup chopped arugula
  • ½ cup chopped fresh basil
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped tarragon
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh sage
  • 1 cup extra virgin olive oil
  • ¼ teaspoon sea salt


  • One 4-pound free-range organic chicken (fresh only)
  • Sea salt and freshly ground black pepper to taste
  • ¼ cup extra-virgin olive oil
  • 1 lemon




  • Preheat the oven to 450° F.
  • Wash the chicken in hot water. Dry with paper towels.
  • Using kitchen shears, cut out the backbone of the chicken and remove any fat (this can be added to a chicken stock).  Then, using a heavy chef’s knife, cut out the breastbone. Season the two halves with sea salt and black pepper.
  • Place the chicken halves, skin side up, on two sizzle platters and dab with the olive oil.  Cut the lemon in half and place a half, cut side down, next to the chicken on each platter.
  • Roast the chicken for 35 minutes, basting every 10 minutes.  If it is not browning well, turn it over after 15 minutes, and then right it for the last 5 minutes.  When it is done, remove the chicken to a platter and pour off the excess fat. Cut each breast in half and cut the thigh from the leg.
  • Garnish with the roasted lemon.

Salsa Verde:

  • Soak capers in cold water for an hour then drain.
  • Soak anchovies in cold water for 15 minutes then pat dry and remove the bones.
  • Using a mortar and pestle, smash the capers, anchovies, and garlic, until smooth, then transfer to a large bowl.
  • Add all herbs and olive oil.
  • Season with sea salt. It should be chunky, not oily.
  • Drizzle over the roasted chicken.