Preheat the oven to 425 degrees F (220 degrees C). Clean the
Whole Chicken (1)
, pat it dry with paper towels, and set aside.
In a bowl, combine the
Salted Butter (1 cup)
Fresh Rosemary (2 sprigs)
Anchovy Fillets (6)
, 2 ml oil, 2 tsp of
Lemon Juice (1)
Garlic (3 cloves)
Use a spoon to roughly mash the ingredients together and season with
Coarse Black Pepper (to taste)
and if required,
Sea Salt (1 pinch)
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.
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.
Place the chicken on a griddle within a roasting dish and fill the base with
Dry White Wine (1 cup)
Water (1 cup)
Cover the top of the dish and the chicken with foil and roast in the oven for 20 minutes.
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.
Once golden and crispy, serve with your desired side dishes. Enjoy!