Geoffrey Zakarian's Roasted Split Chicken with Dill Salsa Verde | The Kitchen

Geoffrey prepares a simple yet elegant roast chicken dinner that's perfect for a weeknight dinner! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/34nawJh Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Roasted Split Chicken with Dill Salsa Verde RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 1 hr 20 min (includes resting time) Active: 30 min Yield: 4 servings 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 Directions Special equipment: a mortar and pestle Preheat the oven to 450 degrees F. Place the chicken on a baking sheet fitted with a rack. Sprinkle the chicken all over with salt and pepper. Roast the chicken until it is rich and caramelized and an instant-read thermometer inserted in the thickest part of the leg (avoiding bone) reads 160 degrees F, 30 to 40 minutes. Allow the bird to rest for 20 minutes. In a mortar and pestle, add the capers, garlic, lemon zest, anchovies, flaky salt and black pepper to taste. Mash into a coarse paste. (You can also use a mini chopper and pulse into a coarse paste, then transfer to a bowl.) Coarsely chop the dill, arugula, basil, parsley and tarragon, if using, together, then add to the anchovy-caper paste. Stir in the oil and set aside. Cut the chicken into drumsticks and thighs, then halve the breasts (with wings still attached), and arrange on a platter. Spoon the salsa verde over the chicken. Season with some more pepper and smoked salt. Serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #TheKitchen #FoodNetwork #RoastedSplitChicken #DillSalsaVerde Geoffrey Zakarian's Roasted Split Chicken with Dill Salsa Verde | The Kitchen | Food Network https://www.youtube.com/watch?v=yUNEWjXGAys