1. Whisk together the olive oil, garlic, anchovies, lemon zest, and red pepper flakes in a small bowl. Stir in the parsley, tarragon, and chines and season with salt and black pepper. Let the salsa verde sit at room temperature while you cook the chicken to allow the flavors to meld.
2. Remove the chicken from the refrigerator 20 minutes before cooking. Season the chicken well on both sides with salt and black pepper.
3. Heat a 12-inch cast-iron skillet over medium-low heat. Coat the pan with a few teaspoons of canola oil. Wrap a brick in two-layers of heavy-duty aluminum foil. (If you don't have a brick, use a heavy pan or bacon press.) Place the chicken in the pan, skin-side down, and place the foil-wrapped brick or pan on top of the chicken. Slowly cook over low heat until the fat renders and the skin begins to crisp and turn golden brown, about 0 minutes. Turn the chicken over and cook until it is just cooked through and registers 155°F on an instant-read thermometer, about 15 minutes more. Remove the chicken from the pan and let rest for 5 minutes. Serve drizzled with the salsa verde. minutes before cooking.
Reprinted from Bobby At Home. Copyright © 2019 by Boy Meets Grill, Inc. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC