Roxy Brick Chicken with Salsa Verde


Serves: 4
Prep Time: 15 minutes
Cook Time: 50 minutes


Ingredients for Chicken:

  • 1 - 4 to 5 pound Roxy Organic Whole Chicken (neck, heart, liver and gizzards removed)
  • 2½ tablespoons smoked paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cumin
  • fresh ground black pepper, to taste
  • neutral oil, such as canola, avocado or vegetable
  • 1 brick or cast iron pan wrapped in foil
Ingredients for the Salsa Verde:
  • 1 garlic clove, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 lemon, zested and juiced
  • 1 tablespoon capers, drained and roughly chopped
  • 2 anchovy filets, diced or 2 teaspoons anchovy paste
  • 3/4 cup extra virgin olive oil
  • 3/4 parsley leaves and stems, roughly chopped
  • kosher salt, to taste
  • fresh ground black pepper, to taste
Procedure: 
  1. Grab a pair of kitchen shears. Place the chicken on your cutting board, breast side down. Cut along either side of the spine to remove. Flatten the chicken (you’ll hear and/or feel the sternum crack so it will lay flat) and pat dry, both sides. Lightly oil both sides.
  2. In a small bowl combine the smoked paprika, kosher salt, ground cumin and black pepper. Generously season both sides of the chicken, using your hands to rub it all over and under the skin.
  3. Allow the chicken to rest at room temperature while you prepare the salsa verde.
  4. Preheat your grill to medium heat.
  5. For the salsa verde, in a small bowl, combine the garlic, crushed red pepper flakes, lemon zest and juice, capers and anchovies. Use the back of a spoon to gently smash it all together.
  6. Slowly drizzle in the extra virgin olive oil while stirring. Add the parsley and taste. Season with salt and fresh ground black pepper.
  7. To finish the chicken: place on grill skin side down with the thighs closest to the hottest part of the grill and the breast further away. Top with the aluminum covered brick or cast iron pan and gently press down.
  8. Grill until the chicken is dark brown, about 30 minutes. Flip it over (do not top with the brick again or you will ruin your beautiful crispy skin) and grill until the internal temperature taken between the thigh and breast reaches 155F and the juices run clear. Remove to a cutting board, cover with foil and allow to rest for at least 10 minutes.
  9. Use a knife to help separate the chicken pieces (though you won’t really need it as properly cooked chicken will break apart easily). Arrange on a platter and serve with the salsa verde.
 



 
Your Cart
Your cart is currently empty.
Click here to continue shopping.