Roasted Chicken with Herb Pistou

Instructions

To Make Roasted Chicken:

1. Whisk first 9 ingredients in a medium bowl.
2. Divide marinade between 2 gallon-size resealable freezer bags.
3. Season chicken with salt and place 1 chicken half in each bag.
4. Seal bags, releasing excess air.
5. Chill overnight.
6. Place bags side by side in a large pot.
7. Add cold water to cover by 2″.
8. Heat water over medium heat until an instant-read thermometer registers 150 degrees.
9. Turn off heat, cover and poach chicken for 50 minutes.
10. Transfer bags to a large bowl of ice water to cool, about 15 minutes.
11. Remove chicken from bags; pat dry.
12. Preheat oven to 450 degrees.
13. Heat vegetable oil in a large cast-iron skillet over high heat.
14. Add chicken halves, skin side down, so chicken sits against sides of pan.
15. Cook, moving chicken occasionally for even cooking, until skin is browned all over.
16. Flip chicken and transfer skillet to oven.
17. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees, about 15 minutes.
18. Let rest 10 minutes.

To Make Herb Pistou:

1. Blanch herbs in a large pot of boiling salted water for 10 seconds.
2. Using a slotted spoon, transfer herbs to a medium bowl of ice water to cool.
3. Drain.
4. Squeeze dry; chop.
5. Puree herbs, garlic and 3/4 cup ice water in a blender until smooth, about 3 minutes.
6. With machine running, gradually add oil.
7. Season with salt.

To Serve:

1. Place chicken on plate.
2. Drizzle 1/4 cup Herb Pistou around chicken.
3. Drizzle 1 teaspoon extra-virgin olive oil over each plate.
4. Squeeze lemon halves over chicken.
5. Sprinkle 2 tablespoons chives over all and enjoy.