Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Clean the
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 Juice (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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