Roxy Brick Chicken with Salsa Verde

Back

Servings: 4
Prep Time: 15 MINS
Cook Time: 50 MINS

PRINT THIS RECIPE: Print

Step ONE

Place the chicken on your cutting board, breast side down. With a pair of kitchen shears, 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.

Step TWO

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.

Step THREE

Allow the chicken to rest at room temperature while you prepare the salsa verde. Preheat your grill to medium heat.

Step FOUR

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.

Step FIVE

Slowly drizzle in the extra virgin olive oil while stirring. Add the parsley and taste. Season with salt and fresh ground black pepper.

Step SIX

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.

Step SEVEN

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 165 degrees F and the juices run clear. Remove to a cutting board, cover with foil and allow to rest for at least 10 minutes.

Step EIGHT

Use a knife to help separate the chicken pieces, if needed. Arrange on a platter and serve with the salsa verde.

1 4-5 lbs.	ROXY® Organic Whole Chicken
2 1/2 tbsp.	smoked paprika
1 tbso.	kosher salt
1 tsp.	ground cumin
	Neutral oil, such as canola, avocado or vegetable
1	brick or cast iron pan wrapped in foil
1 clove	garlic, minced
1/2 tsp.	crushed red pepper flakes
1/2	lemon, zested and juiced
1 tbsp.	capers, drained and roughly chopped
2	anchovy filets, diced or 2 tsp. anchovy paste
3/4 cup	extra virgin olive oil
3/4 cup	parsley leaves and stems, roughly chopped
	Kosher salt, to taste
	Fresh ground black pepper, to taste

Step 1

Step 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.

Step 3

Allow the chicken to rest at room temperature while you prepare the salsa verde. Preheat your grill to medium heat.

Step 4

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.

Step 5

Slowly drizzle in the extra virgin olive oil while stirring. Add the parsley and taste. Season with salt and fresh ground black pepper.

Step 6

Step 7

Step 8

Use a knife to help separate the chicken pieces, if needed. Arrange on a platter and serve with the salsa verde.