Recipe Remake: Barbuto’s Pollo Al Forno

From restaurant fave to my dinner plate, heres my take on Barbuto’s famous chicken

Credit to The New York Times for this delicious recipe remake of Barbuto’s famous roast chicken. The chicken and salsa verde are the perfect combo—simple, savory, and so addicting. Crazy how something so simple can be so delicious! This dish has been a go-to in our house for years—weeknights, hosting friends, lazy Sundays… it never misses.

Here’s What You’ll Need:

Chicken Ingredients:

• Free-range organic chicken, 3 1/2 pounds

• Sea salt

• Black pepper

• 2 tbs extra-virgin olive oil

• 1 lemon (preferably Meyer)
  
  Salsa Verde Ingredients:

• 1 tbs capers

• 2 anchovy fillets

• 3 cloves garlic, peeled

• 1 cup plus 2 tbs extra-virgin olive oil

• ¼ cup fresh parsley, chopped

• ¼ cup arugula, chopped

• ¼ cup basil leaves, chopped

• ¼ cup fresh cilantro, chopped

• 1 tbs tarragon leaves

• 1 tbs fresh chives

• 1 tbs fresh sage, chopped

• 1 tbs fresh rosemary, chopped

• ¼ tsp sea salt

Directions:

1. Preheat the oven to 425 degrees.

2. Using kitchen shears, cut out the backbone of the chicken and remove any fat. Then, using a heavy chef’s knife, cut out the breastbone.

3. Season the two halves with sea salt and fresh black pepper. Drizzle a baking dish with 1 tbs of olive oil and place the chicken halves inside it, skin side up. Sprinkle with the remaining tablespoon of olive oil. Cut the lemon in half and place the halves, cut side down, next to the chicken in the baking dish.

4. Roast for 35 minutes, basting every 8 minutes. Rotate the pan during basting to allow for even cooking. The chicken is done when the juices from the thigh run clear (about 165 degrees).

5. Meanwhile, make the salsa verde

6. Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones.

7. Using a mortar and pestle (or a small mixer), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl.

8. Add all the herbs and remaining olive oil. (The mixture should be chunky, not oily.) Season with sea salt.

9. Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.