Roasted Split Chicken with Dill Salsa Verde
Ingredients
- One 3 1/2- to 4-pound chicken, halved through the breast and back
- Kosher salt and freshly ground black pepper
- 1 tablespoon capers, drained
- 1 tablespoon chopped garlic
- 1 teaspoon lemon zest
- 2 anchovies, drained
- Smoked flaky sea salt
- 1 cup fresh dill fronds
- 1/2 cup arugula
- 1/2 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup fresh tarragon leaves, optional
- 1/2 cup extra-virgin olive oil
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