Whole Roasted Chicken with Clementines and a Citrus Salsa Verde

Don’t let citrus season pass you by! Not without making this recipe, at least. Here, we pair our whole roasted chicken with sweet clementine oranges, fresh mint and oregano, and salty capers and anchovies for a marriage of flavors we just can’t get enough of. No doubt about it, this one is dinner-party worthy. 

Directions

1. Preheat the oven to 450°.
2. Place the chicken skin side up on a baking sheet and rub with 2 tablespoons of olive, and season well with salt and pepper.
3. Place the clementines cut side down on the baking sheet and roast the chicken for about 40-50 minutes, until golden and cooked through.
4. Remove from oven, and let rest and cool before while you roast the clementines.
5. To a baking sheet, add 2 clementines, sliced in an even layer with 1 tablespoon of olive oil and a pinch of salt and bake at 450° for 15 minutes, until charred on the bottom. Transfer to a cutting board and let cool for 5 minutes. Scoop out the clementine flesh (save the rinds to candy or for your garden!) and then chop into small 1/4 inch pieces.
6. Add the chopped oregano, mint, garlic, capers, and anchovies to a mortar and mash until a mostly smooth paste forms. Slowly drizzle 1/2 cup olive oil stirring to create a sauce and stir in the chopped clementines.
7. Carve the chicken; arrange on a platter with the clementines and drizzle with the salsa verde.