Renee Ericksons Roast Chicken with Brown Butter and Lemons

Ingredients

• 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
• 1/2 cup (1 stick) unsalted butter
• 1 (4-pound) chicken, back removed, halves dried 1 hour in the refrigerator, and brined if desired
• 1 tablespoon crunchy gray salt
• 1/2 cup capers (salt-packed preferred), rinsed well
• 1 preserved lemon peel, Julienned
• 1 splash Finishing oil, for drizzling

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