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Hello Salsa Verde! Italian style! This is a fresh sauce that's easy to make. With the intense flavor of capers and the complexity of herbs, this recipe adds depth to meat dishes. Alter this as you wish - add a clove of garlic or even omit the bread. This is your sauce, make it your way!
FOR THE CHICKEN
3- 3 ½ lb whole chicken
3 tbl olive oil (or olive oil spray)
4 tbl Positano chicken rub
FOR THE SAUCE
2 cups parsley leaves
3 tbl capers, drained
4 whole anchovies
1 tbl Dijon mustard
1 tsp Santa Clara spice rub
Juice of 1 lemon
1 slice of white bread, crust removed (optional)
1 cup good quality extra virgin olive oil
FOR THE CHICKEN
Preheat oven to 350 and remove racks except for one set on the lowest rung
Wash and thoroughly dry chicken
Rub with olive oil or spray
Rub with Positano spice
Hook the chicken with the breast side low and facing down
Place hook on 2 sheet pans or 1 insulated jelly roll pan
Cook in oven until breast temperature registers to 170 degrees
Remove chicken and rest for at least 10 minutes
FOR THE SAUCE
Place all ingredients but oil in food processor and run while adding the oil in slowly. Serve immediately or refrigerate and allow to return to room temperature and stir before serving with carved chicken.