Grilled Garlic Chicken With Salsa Verde

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One 3 1/2-pound chicken, backbone removed

4 garlic cloves, smashed and finely chopped

1 tablespoon chopped rosemary

Finely grated zest of 1 lemon

2 teaspoons crushed red pepper

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons extra-virgin olive oil, plus more for brushing

1 medium shallot, minced

1 tablespoon white wine vinegar

2 cups flat-leaf parsley leaves

1/2 cup mint leaves

2 garlic cloves, chopped

2 anchovy fillets, chopped

1 tablespoon small capers, drained

1/2 cup extra-virgin olive oil


Sage Polenta

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