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RECIPE
10 INGREDIENTS 9 STEPS 1hr 15min

Garlic Anchovy Butter Roasted Chicken

A fine fat organic chicken basted in anchovy garlic butter and cooked in a combination of white wine, herbs, and a splash of water. The liquid plays its part by steaming the bird, ensuring a tender juicy breast whilst the butter crisps the skin to golden perfection.
Garlic Anchovy Butter Roasted Chicken Recipe | SideChef
A fine fat organic chicken basted in anchovy garlic butter and cooked in a combination of white wine, herbs, and a splash of water. The liquid plays its part by steaming the bird, ensuring a tender juicy breast whilst the butter crisps the skin to golden perfection.
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
1hr 15min
Total Time
$1.43
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
preferably organic, about 1–1.5 kg
1 cup
Salted Butter , room temperature
2 sprigs
up to 3 sprigs plus extra, leaves finely chopped
6
Anchovy Fillets
up to 8 fillets, with about 2ml of their oil
3 cloves
Garlic , crushed
1
Lemon , freshly squeezed
2 tsp of juice needed plus extra lemons to stuff the chicken
1 cup
Dry White Wine
1 cup
Water
1 pinch
to taste
Coarse Black Pepper
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
754
FAT
61.3 g
PROTEIN
39.0 g
CARBS
2.8 g

Author's Notes

Yields 4-6 servings.

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Clean the Tyson® Whole Chicken (1) , pat it dry with paper towels, and set aside.
Step 2
In a bowl, combine the Salted Butter (1 cup) , Fresh Rosemary (2 sprigs) , Anchovy Fillets (6) , 2 ml oil, 2 tsp of Lemon (1) , and Garlic (3 cloves) .
Step 3
Use a spoon to roughly mash the ingredients together and season with Coarse Black Pepper (to taste) and if required, Sea Salt (1 pinch) .
Step 4
Using your fingers, rub the garlic anchovy butter all over the chicken. Use a blunt-bladed knife to loosen the skin over the breast and push the butter into the pocket as this ensures a juicy roast.
Step 5
Stuff the cavity of the chicken with a halved lemon and extra rosemary sprigs. Use kitchen twine to securely truss up the legs of the chicken.
Step 6
Place the chicken on a griddle within a roasting dish and fill the base with Dry White Wine (1 cup) and Water (1 cup) .
Step 7
Cover the top of the dish and the chicken with foil and roast in the oven for 20 minutes.
Step 8
Remove the foil and turn the oven down to 350 degrees F (180 degrees C). If required, baste the chicken in more of the anchovy butter and return to the oven for a further 40 minutes, basting again after 20 minutes.
Step 9
Once golden and crispy, serve with your desired side dishes. Enjoy!
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Nutrition Per Serving
Calories
754
% Daily Value*
Fat
61.3 g
79%
Saturated Fat
34.2 g
171%
Trans Fat
2.0 g
--
Cholesterol
280.1 mg
93%
Carbohydrates
2.8 g
1%
Fiber
0.7 g
2%
Sugars
0.6 g
--
Protein
39.0 g
78%
Sodium
2025.4 mg
88%
Vitamin D
--
--
Calcium
47.8 mg
4%
Iron
4.8 mg
27%
Potassium
55.0 mg
1%
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