My husband and I were in NYC on a business trip and decided to eat lunch at Jonathan Waxman's restaurant - Barbuto - following the recommendation of several people. Jonathan Waxman is considered one of top 25 chefs in Manhattan!
Barbuto is located in the corner of an old garage in Manhattan's West Village, built to sell Rolls-Royce automobiles in 1939. It's about 2000 square feet which makes for a smallish restaurant, but the old garage doors were replaced a few years back, and the three new doors roll up anytime the weather allows, giving them the air of a vacation spot.
We were lucky enough to choose a day when they were doing a photo shoot of Jonathan making his famous JW Chicken with Salsa Verde, which is the signature dish of the restaurant. So, naturally we ordered it and upon tasting it, I immediately purchase his cookbook, Italian, My Way, which he kindly autographed for me, and came home and made the chicken that weekend.
I only made half of the chicken when I made it, but if you want to do a whole, you will need two cast iron skillets.
One 4-pound free-range organic chicken (fresh only) - halved and breast bone removed (ask your butcher to do this for you!)
Sea salt and freshly ground pepper
1/4 c. extra virgin olive oil
1. Preheat oven to 450
2. Wash the bird in hot water, dry with paper towels and season with salt and pepper.
3. Place the chicken, skin side up, in a cast iron skillet and brush with the olive oil. Cut the lemon in half and place a half, cut side down, next to the chicken in the skillet.
4. Roast the chicken for 35 minutes, basting every 10 minutes. if it isn't browning well, turn it over after 15 minutes, and then right it for the last 5 minutes. When it is done, remove the chicken to a platter and pour off the excess fat. Serve with salsa verde and garnish with roasted lemon.