Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Roasted Chicken with Salsa Verda and Roasted Lemons

For the Chicken

Whole chicken, 4-5 pounds

 Sea salt

 black pepper

2 tablespoons extra-virgin olive oil

1-2 lemons



1 tablespoon capers (drain and rinse in water)

2 anchovy fillets (soaked in water for 5 mins)

3 cloves garlic (peeled)

1 cup plus 2 tablespoons extra-virgin olive oil

¼ cup fresh parsley, chopped

¼ cup arugula, chopped

¼ cup basil leaves, chopped

¼ cup fresh cilantro, chopped

1 tablespoon tarragon leaves

1 tablespoon fresh chives

1 tablespoon fresh sage, chopped

1 tablespoon fresh rosemary, chopped

¼ teaspoon sea salt


Pre-Heat the oven to 450 degrees. Rinse the chicken in cold water and dry with paper towels. Using kitchen shears, cut out the backbone of the chicken and remove any fat. Then, using a heavy chef's knife, cut out the breastbone. Season the two halves with sea salt and fresh black pepper.  Using a cast iron pan or metal baking dish with 1 tablespoon of olive oil and place the chicken halves inside it, skin side up. Sprinkle with the remaining tablespoon of olive oil. Cut the lemon in half and place the halves, cut side down, next to the chicken in the baking dish. Roast for 35 minutes, basting every 8-10 minutes. Rotate the pan during basting to allow for even cooking. The chicken is done when the juices from the thigh run clear.  You can check temperature of the chicken using meat thermometer should be 165 F 

While the chicken is cooking make the salsa verde. Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the small bones. Using a small food processor or knife, smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and remaining olive oil. (The mixture will be chunky) Season with salt. Serve the chicken topped with the salsa verde, and roasted lemon.