Roast Chicken with Capers

Roasted Chicken – fried capers, preserved lemon

from

1/2 cup capers (salt-packed preferred), rinsed well

1/2 cup plus 1 tablespoon extra-virgin olive oil, divided

1/2 cup (1 stick) unsalted butter

1 (4-pound) chicken, back removed

1 tablespoon crunchy gray salt (I used kosher salt)

Julienned peel of 1 preserved lemon

Preheat the oven to 500 degrees F. Place a large, heavy ovenproof skillet on the bottom rack of the oven and let it preheat for 5 minutes.

Put 1 tablespoon of the olive oil and the stick of butter into the hot pan. Return the pan to the oven for a minute or so, until the butter is melted and foamy. Carefully place the chicken pieces into the pan, skin side up. Holding the pan at an angle with an oven mitt, spoon the butter over the chicken, basting it for a full minute, until the butter has run down every possible surface of the pieces. Sprinkle the chicken evenly with the salt, crushing it between your fingers as you go.

Roast the chicken in the hottest part of the oven (bottom right, for most ovens) for 35 to 40 minutes, rotating the pan about halfway through. The chicken is done when the skin is nicely browned and the thickest part of the biggest piece measures 165 degrees on an instant-read thermometer.

Set the chicken aside on a cutting board to rest for 5 minutes.

Meanwhile, strain the capers, if needed, and transfer them to a paper towel lined plate to dry for a moment. Heat the remaining 1/2 cup olive oil in a small saucepan over high heat. When the oil begins to move in the pan, carefully add the capers, reduce the heat to medium, and fry them until they flower and crisp, 3 to 4 minutes, or more for larger capers. Using a slotted spoon, transfer the capers back to the paper toweling.

Transfer the chicken to a serving plate and top with the fried capers and lemon peel. Serve warm or at room temperature.