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Jonathan Waxman’s Roast Chicken

Glenn Collins
  • 45 minutes
  • Serves 4

INGREDIENTS

3 1/2 lb

Free-range organic chicken,

Sea salt

black pepper

2 tbsp

extra-virgin olive oil

1

lemon (preferably Meyer)

1 tbsp

capers

2

anchovy fillets

3 cloves

garlic (peeled, green germ removed)

1 cup

plus 2 tablespoons extra-virgin olive oil

1/4 cup

fresh parsley, chopped

1/4 cup

arugula, chopped

1/4 cup

basil leaves, chopped

1/4 cup

fresh cilantro, chopped

1 tbsp

tarragon leaves

1 tbsp

fresh chives

1 tbsp

fresh sage, chopped

1 tbsp

fresh rosemary, chopped

1/4 tsp

sea salt