Brick In The Wall Bird With Salsa Verde

• Yield: 4 Servings
• Level: Easy

Time

• Total: 30 minutes
• Prep: 10 minutes
• Cook: 20 minutes
• Inactive: 0 minutes

Ingredients

Chicken

• 1 5 Pound Chicken
• 1 Teaspoon Dried Rosemary
• 1 Teaspoon White Pepper
• 1 Teaspoon Paprika
• 1 Teaspoon Salt
• 1 Teaspoon Granulated Garlic
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Dried Sweet Basil
• 2 Tablespoons Extra Virgin Olive Oil
• 4 Bricks

Salsa Verde

• 1/2 Cup Fresh Basil Leaves
• 1/2 Cup Fresh Parsley Leaves
• 1/2 Teaspoon Red Pepper Flakes
• 1 Tablespoon Garlic
• 1/2 Teaspoon Capers
• 1 Teaspoon Anchovy Paste
• 2 Tablespoons Roasted Red Bell Pepper
• 1 Tablespoon Onion
• 2 Tablespoons Lemon Juice
• 1/3 Cup Extra Virgin Olive Oil
• Salt

Preparation

Chicken

• Cover Bricks With Aluminum Foil

Salsa Verde

• Chop Garlic
• Chop Red Bell Pepper
• Chop Onion

Directions

Salsa Verde

• In a food processor, puree all ingredients, except oil and salt, until smooth.
• With machine running, slowly add oil until well combined.
• Season with salt, to taste.

Chicken

• In a small bowl, mix together rosemary, white pepper, paprika, salt, garlic, oregano, and basil.
• Remove backbone from chicken, split breast plate and press down on all joints to flatten.
• Coat chicken with rub, under the skin and inside the cavity.
• Heat a large saute pan over medium high heat, with oil, and place chicken skin side down.
• Place another large saute pan on top of the chicken, and place the 4 bricks inside the top pan.
• Cook on medium high heat for 7 to 10 minutes on both sides, or until internal temperature reaches 165^o F (75^o C).
• Remove chicken to a cutting board and let rest 5 minutes before slicing.
• Serve immediately with salsa verde.