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1
Set the chicken skin side up on a large rimmed baking sheet.
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2
Flatten the bird, fold the wing tips under the wingettes, point the drumsticks out and arrange the thighs next to the breasts.
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3
In a bowl, mix the garlic, rosemary, lemon zest, crushed red pepper, salt and black pepper with the 3 tablespoons of olive oil.
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4
Turn the chicken over and rub one-fourth of the marinade on the meat.
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5
Turn the chicken skin side up and rub the remaining marinade over the skin.
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6
Cover with plastic wrap and refrigerate overnight or for up to 24 hours.
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7
In a small bowl, combine the minced shallot and vinegar and let stand for 10 minutes.
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8
In a food processor, combine the parsley, mint, garlic, anchovies and capers and process until finely chopped.
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9
Add the shallot-and-vinegar mixture.
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10
With the machine on, slowly pour in the olive oil until incorporated.
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11
Season with salt.
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12
Light a charcoal fire.
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13
When the coals are hot, push them to one side of the grill.
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14
Brush the side of the grill opposite the coals with oil.
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15
Set the chicken on the oiled side of the grill, skin side down.
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16
Cover and grill for about 25 minutes, or until lightly charred on the bottom.
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17
Turn the chicken, cover and grill for about 20 minutes longer, or until cooked through.
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18
Transfer the chicken to a carving board and let rest for 10 minutes before carving.
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19
Spoon the Sage Polenta onto warm plates.
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20
Arrange the chicken alongside and serve with the salsa verde.
