From “A16 Food & Wine,” by Nate Appleman and Shelly Lindgren with Kate Leahy. Serves 6.
Ingredients
3 tablespoons dried oregano
1 teaspoon aniseeds
1 teaspoon dried chile flakes
2 tablespoons salt
6 one-pound young chickens or 12 8-ounce quails, patted dry
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 teaspoon capers
1/2 cup fresh bread crumbs, toasted
1/2 clove garlic, coarsely chopped
1/2 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 bunch red radishes, trimmed
Directions
In a spice grinder or in a mortar with a pestle, grind together the oregano, aniseeds and 1/2teaspoon of the chile flakes to a powder. Season the chickens’ skin and cavities with salt, followed by the spice rub. Cover and refrigerate at least overnight or up to 2 days.
Preheat the oven to 500 degrees. Bring the chickens to room temperature.
Meanwhile, make the salsa verde. In a food processor or mortar, combine the parsley, capers, bread crumbs, garlic and the remaining chile flakes. Pulse a few times or crush with a pestle until coarsely blended. With the processor running, or while you continue to crush the mixture with a pestle, drizzle in the olive oil. Stir in the lemon juice and a pinch of salt. Taste for seasoning and add more lemon juice and salt if needed.
Using a mandoline or a sharp knife, slice the radishes into thin slices. Toss the radishes with a pinch of salt and a couple of tablespoons of the salsa verde.
Roast the chickens on 2 rimmed baking sheets, rotating the pans front to back about halfway through cooking, for about 20 minutes or until the birds are golden brown and the juices run clear when a thigh is pierced with a fork.
Serve the chickens on a warmed platter and spoon the radishes around the sides. Drizzle some of the salsa verde over the top of the birds. Pass the remaining sauce at the table.
