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Smoky Roasted Chicken and Citrus Salsa

In this recipe from Chef Tyler Florence, smoked olive oil adds depth of flavor to a simple roast chicken, while a salsa made from three types of citrus fruit lends a bright, refreshing note.

Ingredients:

For the chicken:

  • 1 free-range chicken, about 3 1/2 lb.
  • 1/2 cup smoked olive oil
  • Kosher salt and freshly cracked pepper, to taste
  • 1 1/2 lb. baby creamer potatoes in assorted colors

For the citrus salsa:

  • 2 limes
  • 1 navel orange
  • 1 grapefruit
  • About 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly cracked pepper, to taste
  • 6 breakfast radishes
  • 3 Tbs. finely chopped fresh chives
  •  
  • Flowering cilantro buds for garnish
  • Fleur de sel for sprinkling

Directions:

To roast the chicken, preheat an oven to 375°F.

Using a sharp knife or kitchen shears, cut along both sides of the chicken’s backbone and discard it. Flatten the chicken and cut it in half through the breast so you have 2 halves—each with a leg and breast. Rub all over with some of the smoked olive oil, ensuring it gets in all the crevices. Season all over with salt and pepper.

Set a large roasting pan over 2 burners and heat over medium-high heat. When the pan is hot, add the chicken halves, skin side down, and sear for 4 to 5 minutes. Turn the chicken over, add the potatoes to the pan and drizzle with more smoked olive oil. Season with salt and pepper. Transfer to the oven and roast until an instant-read thermometer inserted in the joint between the thigh and drumstick registers 160° to 165°F, about 45 minutes. The potatoes should be golden on the outside and tender in the middle. Remove from the oven and allow the chicken to rest for 5 minutes.

To make the citrus salsa, use a sharp knife to cut away the rind and pith from the limes, orange and grapefruit. Holding the fruit over a bowl, carefully cut between the membranes to free the segments. Let the juices and segments fall into the bowl. Add the extra-virgin olive oil and season with salt and pepper. Use a mandoline or a sharp knife to cut the radishes into very fine matchsticks. Fold them into the citrus salsa and add the chives.

Serve the roasted chicken with the potatoes and citrus salsa, and garnish with flowering cilantro. Season with fleur de sel. Serves 2 to 4.

Adapted from Tyler Florence Fresh, by Tyler Florence (Clarkson Potter, 2012).