Roasted Chicken with Pine Nut Potatoes and Salsa Verde
Adapted from a recipe by Chefs Anne and David Gingrass
Makes 4 servings

For the roasted chicken:
1 Free roasting chicken (about 4.5 to 5 lbs.)
1 Medium yellow onion
1 head Fresh garlic
1 stalk Celery
1/2 Orange
1/2 cup chopped fresh parsley
1 Tb Olive oil
Salt and black pepper to tasteFor the Salsa Verde:
1/2 cup Italian parsley leaves (Cilantro), chopped very fine (about one large bunch)
1 clove Fresh garlic, peeled and minced fine
2 Fresh shallots, peeled and minced fine
2 Anchovy filets, chopped fine
1 Tb Capers, drained and minced fine
1/2 c. Extra Virgin olive oil
1 Tb Sherry wine vinegar
Salt and black pepper to taste

For the Pine Nut Potatoes
1 Lb. Small, thin skinned potatoes
1/3 c. Pine nuts, chopped fine, almost like being ground
1 tsp. Fresh thyme leaves, chopped
1/2 tsp. Fresh rosemary leaves, chopped
3 cloves Fresh garlic, peeled and sliced thinly
1/4 c. Olive oilPreparation: Preheat the oven to 350 degrees. Sprinkle the chicken liberally with salt and pepper. Cut the orange in half. Cut the garlic bulb in half across the equator. Peel the onion and wash the celery and parsley stems. Roughly chop all three and combine in a bowl with the orange and garlic. Sprinkle the mixture with salt and pepper and toss together, then stuff all into the cavity of the chicken. Using a bamboo skewer, sew the opening to the cavity closed. Brush or rub the olive oil over the skin and sprinkle the entire skin with salt and pepper. Place the chicken into a roasting pan or casserole and into the oven. Roast for one hour and 15 minutes or until the juices from piercing the leg run clear. Allow to rest for 15 minutes in a warm place.

For the Salsa Verde: All of the ingredients should be minced very finely and combined in a mixing bowl. Add a pinch each of salt and pepper to the bowl; then, using a wire whisk, whisk in the olive oil followed by the vinegar. Adjust the salt and pepper to taste and add an additional drop of vinegar if desired. This sauce can be served in a sauce bowl to be passed around the table and is very good on vegetables and fish as well as the roasted chicken.