my favorites

Ingredients

2 large cloves garlic, finely chopped

2 anchovies in oil, drained, patted dry and finely chopped

1 lemon, zested

1 pinch crushed red pepper flakes

1/4 cup finely chopped fresh tarragon leaves

1/4 cup finely chopped fresh parsley leaves

2 tablespoons finely sliced chives

Kosher salt and freshly ground black pepper

4 bone-in, skin-on chicken breasts, thighs, legs

Canola oil

Preparation

Whisk together the garlic, anchovies, lemon zest, red pepper flakes and a few tablespoons of oil in a bowl, stir in the herbs and season with salt and pepper. Let sit at room temperature while you cook the chicken (this will allow the flavors to meld).

Remove the chicken from the refrigerator 20 minutes before cooking. Season the chicken well on both sides with salt and pepper.

Put a 12-inch cast iron pan over medium-low heat and brush the pan with a few teaspoons of canola oil. Place the chicken in the pan, skin side down, and place a brick on top and cook (slowly) over low heat until the fat renders and the skin begins to crisp and turns golden brown, about 10 minutes. Turn the pieces over and continue cooking until just cooked through. When it registers 155°F on an instant read thermometer, cook it for about 5 minutes longer.

Remove from chicken from the pan and let rest 5 minutes before slicing on the bias into thick pieces. Serve drizzled with the salsa verde.