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Heat oven to 450°F. Place chicken on a cutting board. Remove giblets and discard. Pat entire chicken dry and place breast side down. Using kitchen shears, cut on either side of backbone to remove it; discard. Flip over chicken and, using your palms, flatten it (this technique is called spatchcock). Place on a rimmed sheet pan fitted with a rack. Season under skin with 1/4 teaspoon salt. Rub skin with 1 tablespoon oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast for 45 minutes, or until internal temperature registers 165°F.
While chicken roasts, make salsa verde. In a food processor, combine basil, parsley, olives, garlic, lemon juice and zest and remaining 1/8 teaspoon each salt and pepper. Pulse until roughly chopped. Pour in remaining 1/3 cup oil while machine is running.
Let chicken rest 10 minutes; carve and serve with salsa verde.