Ingredients
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2 lemons
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1 tbsp ground coriander
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3/4 cup olive oil
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2 (4- 5 lbs) whole chickens
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5 anchovy fillets
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3 tbsp capers
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2 cloves garlic
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1 1/2 cups parsley
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3 tbsp white wine vinegar
Steps
1
Preheat oven to 375°F. Place a wire rack on a large, foil-lined rimmed baking sheet. Into a small bowl, zest both the lemons. Stir in the coriander and ¼ cup olive oil.
2
Trim any excess fat from the chickens. Season insides of chickens with salt and pepper. For each bird, tie legs together and tuck wings behind. Rub all over with coriander mixture. Season outsides of chickens with salt and pepper. Roast 50 min.
3
Meanwhile, chop the anchovies and drain the capers. In a food processor, pulse anchovies, garlic, and capers until finely chopped. Add the parsley, vinegar, and juice of 1 lemon. Pulse to chop parsley. Transfer to a medium bowl. Stir in remaining ½ cup olive oil and season with salt. Set aside.
4
Increase oven temperature to 450°F. Roast chickens another 15 min., until a thermometer inserted between the thigh and drumstick reaches 165°F. Remove chickens from oven and let rest at least 10 min. before carving. Cut remaining lemon into wedges. Serve chickens with salsa verde and lemon wedges.
