Food & Wine (January 2016)
A new year, a new roast chicken recipe.
In selecting the first dish that we would make for 2016 here on The Bitten Word, Jonathan Waxman's iconic Roast Chicken with Salsa Verde and Roasted Lemons -- billed by Food & Wine as "The Roast Chicken That Changed America" -- quickly made it to the top of our list. It's not hard to sell us on a roast chicken, and if a chicken recipe can change America, we think it's more than good enough for la Bitten Word.
Plus, we've always loved Jonathan Waxman, recurring Top Chef guest and chef of Barbuto in NYC, Adele's in Nashville, and Jams, a NYC hotspot from the 1980s that has recently been revived. This chicken recipe, which originated at Jams, is currently on the menu at Barbuto and Adele's. In fact, back in February 2014, we were able to eat at Barbuto and we ordered the chicken, with its crisp skin and bright salsa verde. When we saw it pop up in Food & Wine, it was like seeing an old friend for the first time in years.
We were eager to see how this Roast Chicken with Salsa Verde and Roasted Lemons at home compares to the restaurant version.