Yields 2 servings
2 chicken legs & thighs (attached & deboned. Free-run organic chicken tastes better)
1 lemon
Sprig of fresh thyme
Sprig of fresh rosemary
2 garlic cloves
Cracked black pepper
1/2 cup extra virgin olive oil
5 fingerling potatoes (par-boiled, halved)
1/2 cup pitted olives (preferably Italian varietals)
2 Tbsp chopped Italian parsley
Kosher salt
2 lemon wedges (for garnish)
One brick (wrapped in aluminum foil)
Salsa Verde
1/2 bunch flat leaf parsley, picked and washed
1/8 bunch mint, picked and washed
1 small garlic clove
1 salted anchovy fillets
1 Tbsp baby capers, rinsed if salted
1 Tsp strong Dijon mustard
300 ml extra virgin olive oil
Red wine vinegar, to taste
Salt and black pepper to taste
Preheat oven to 425F.
Marinate the chicken in the zest of one lemon, thyme, rosemary, crushed garlic cloves, black pepper and olive oil for a minimum of one hour (overnight is better).
Using a large skillet pan on high heat, sear the seasoned chicken skin side down and immediately apply the brick on top of the flesh side. Sear for 30 seconds and place in the oven for 4 to 5 minutes.
Remove the chicken from the oven. Take the brick off (it’s hot, be careful!) and flip the chicken to skin side up.
Add the potatoes around the chicken and place back into the oven for 3 minutes.
Once the chicken is cooked, remove from pan to rest for 4 to 5 minutes. Add the olives and parsley to the pan.
Plate the potato mixture and top with chicken.
Drizzle with salsa verde and garnish with lemon wedge.