I found a new go to roasted chicken recipe
that will be sure to impress your dinner guests or family.
Barbuto was a restaurant in the West Village neighborhood of New York City. This restaurant was bustling, had awesome service, and the most solid kitchen staff any New York City Restaurant could want. Hell, it even had a famous chef attached to it. All of those elements couldn’t save Barbuto from closing in May 2019. Barbuto unfortunately closed because the landlord no longer wanted the restaurant there. From the eatery’s 2004 opening until its closure in 2019, one of the most popular items on the menu was the roasted chicken topped with salsa verde. I managed to get to Barbuto the day prior to closing, and I have regretted waiting that long ever since. The waitstaff seemed like they genuinely enjoyed working at Barbuto, and they were just plain hospitable. Chef Jonathan Waxman’s food at Barbuto was so good, that it didn’t have to be fancy, the menu was super approachable, and made you want one of everything. Since Barbuto is no longer, I attempted recreating the roasted chicken recipe at home and I have to say, each time, I enjoy it more. I found that you can make the salsa verde your own, by adding more or less of the herbs or completely changing them, I have added fresh thyme to my salsa verde, and times that I didn’t have all of the herbs I have just eliminated some herbs.
cup Olive oil
anchovy filets (oil cured)
bunch parsley stems removed
Green onion (white part)
Remove the back and the wing
Cut the chicken in half
Season with salt and pepper on both, drizzle olive oil over and place in a pan 450 deg oven
Mince garlic, capers, sea salt, olive oil, green onion, and anchovies well.
Rough chop the parsley
Thinly slice the Fresno chili.
Pile the herbs on the cutting board and add the arugula, chopped parsley and the chili, squeeze the lemon over.
Rough chop all of the ingredients together.
Add ingredients to a bowl, and drizzle the olive oil as you stir the herbs in the bowl to get an even mix.