Borrowed and stolen from Eater’s Youtube Video

Ingredients

• 2 x Skin-on Chicken Quarter
• Salt
• Pepper
• Garlic
• Lemon
• Capers
• 1 Tin Boneless, Skinless, Anchovy Flats
• Red Pepper Flakes
• Arugula
• Parsley
• Tarragon
• Chives
• Olive Oil

Roasted Chicken

• Preheat oven to 450 F
• Salt + pepper chicken
• Chicken on roasting pan or cast iron
• Baste skin with oil every 6 minutes until skin golden brown and pumping
• Flip, and place back in oven for 8 minutes
• Internal temp should be ~160 F

Italian Salsa Verde

• Into mortar and pestle add:
  • 4-6 cloves garlic
  • Small pinch Red pepper flakes
  • 1 pinch Salt
  • 8 turns pepper
  • 1 tbsp capers
  • 1/2 tin Anchovy
• Smash, then add:
  • Arugula
  • Parsley
  • Tarragon
• Smash while adding oil
• Finish with sliced chives
• After chicken comes out, pour a bit of wine in the roasting pan and scrape up juices, pour into sauce

Kale Salad

• Into mortar and pestle add:
  • Microplaned Garlic
  • Lemon Zest
  • Egg yolk
  • Salt
  • A lot of Pepper
  • Parmasean
  • 1/2 tin Anchovy
• Smash in mortar and pestle
• Add in oil slowly, stirring to emulsify
• Rinse kale, crush kale, rinse kale, slice kale
• Combine kale and dressing in bowl with bread crumbs