Brick Chicken with Salsa Verde

¾ cup extra-virgin olive

oil

2 large garlic cloves,

finely chopped 2 anchovies packed in oil, drained, patted dry and finely chopped Finely grated zest of 1

lemon

Pinch of crushed

red-pepper flakes

1 cup finely chopped fresh

flat-leaf parsley leaves ¼ cup finely chopped

fresh tarragon leaves 2 tablespoons finely

sliced fresh chives Kosher salt and freshly

ground black pepper 1 (4-pound) whole chicken cut into 8 pieces

Canola oil

Instructions:

Whisk together the olive oil, garlic, anchovies, lemon zest and red-pepper flakes in a small bowl. Stir in the parsley, tarragon and chives and season with salt and pepper. Let the salsa verde sit at room temperature while you cook the chicken to allow the flavors to meld.

Remove the chicken from the refrigerator 20 minutes before cooking. Season the chicken well on both sides with salt and black pepper.

Heat a 12-inch cast-iron skillet over medium-low heat. Coat the pan with a few teaspoons of canola oil. Wrap a brick in two layers of heavy-duty aluminum foil. (If you don’t have a brick, use a heavy pan or bacon press.) Place the chicken in the pan, skin-side down, and place the foil-wrapped brick or pan on top of the chicken. Slowly cook over low heat until the fat renders and the skin begins to crisp and turn golden brown, about 10 minutes. Turn the chicken over and cook until it is just cooked through and registers 155 degrees on an instant-read thermometer, about 15 minutes more. Remove the chicken from the pan and let rest for 5 minutes. Serve drizzled with salsa verde.

Makes 6 servings

From “Bobby at Home: Fearless Flavors From My Kitchen” by Bobby Flay with Stephanie Banyas and Sally Jackson