Rachael Ray: Michael Symon Lizzie’s Roast Chicken Recipe

Rachael Ray: Michael Symon

The Chew co-host Michael Symon dropped in on Rachael Ray to share Lizzie’s Roast Chicken recipe, named for his wonderful wife. This meal is all about basics, and what really brings it to life is the Salsa Verde.

Symon put his salsa together using a classic mortar and pestle, but you can probably save some time doing this by bringing it together in a food processor (though it’s a tradeoff because that will create more dishes during cleanup).

“Anybody can make this. It’s easy, it’s affordable,” Rachael said. Letting the chicken rest will bring all the juices back into the meat, so let it relax before you bust out the carving knife.

Rachael Ray: Michael Symon Lizzie’s Roast Chicken Recipe Ingredients

• 1 3- or 4-lb Chicken
• 1 seeded, thin sliced Lemon
• 1 peeled Onion
• 1 bunch Thyme
• 2 Bay leaves
• 3 cloves Garlic
• 2 tbsp Olive Oil
• 1 tbsp Kosher Salt

Salsa Verde Ingredients

• 2 tbsp rinsed, chopped Salt-Packed Capers
• 1/2 tsp Crushed Red Pepper Flakes
• 1 minced clove Garlic
• 1 seeded, minced Jalapeno
• 1/4 cup thin sliced flat-leaf Parsley
• 2 tbsp thin sliced Mint
• 2 rinsed, minced salt-packed Anchovy Fillets
• Zest & Juice of 1 Lemon
• 1 minced Shallot
• Salt & Pepper
• 1/2 cup Extra Virgin Olive Oil

Rachael Ray: Michael Symon Lizzie’s Roast Chicken Recipe Directions

1. Pat the chicken dry the day before you plan to cook it. Season generously with salt. Cover and refrigerate overnight.
2. Take the chicken out of the fridge one hour before cooking.
3. Preheat the oven at 425 F.
4. Lift up the skin at each breast. Insert three lemon slices and one bay leaf in this skin pocket.
5. Add onion, thyme, garlic, and the rest of the lemon slices in the chicken cavity.
6. Rub the chicken all over with olive oil.
7. Place the chicken in a roasting pan, breast side up. Roast about one hour, to an internal temperature of 160 F.
8. Let rest about 15 minutes out of the oven.
9. Combine salsa ingredients in a bowl and stir vigorously until combined; salt and pepper.
10. Cut chicken into eight pieces. Serve with salsa verde.