Mustard and Soy Roast Chicken with Carrot Top Chimichurri
Ingredients
- One 3 1/2- to 4-pound chicken, rinsed and patted dry
- 2 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 cup Dijon mustard
- 1/4 cup soy sauce
- 1 cup lightly packed carrot top greens, finely chopped
- 1/4 cup red wine vinegar
- 2 teaspoons finely chopped oregano
- 1 teaspoon finely grated lime zest
- 1 small garlic clove, minced
- 1/2 teaspoon crushed red pepper
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
Instructions
Mustard-and-Soy Roast Chicken with Carrot Top Chimichurri serves 4 original recipe by Food & Wine.
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