Roasted Chicken With Salsa Verde

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3 organic chickens

1 lemon

6 sage leaves

1 onion, peeled

3 cloves garlic

1 small bunch of thyme

1 tablespoon kosher salt

Olive oil

Salt, to taste

1 cup parsley, finely chopped

4 cloves garlic, minced

1 medium shallot, minced

2 Fresno peppers, minced

1 teaspoon chili flakes

Juice and zest of 1/2 lemon

2 cups extra virgin olive oil

Salt and pepper to taste

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