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Gluten-Free
Garlic Anchovy Butter Roasted Chicken
Recipe

10 INGREDIENTS • 9 STEPS • 1HR 15MINS

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.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
1HR 15MINS
Total Time
$2.67
Cost Per Serving
Ingredients
Servings
4
US / Metric
Whole Chicken
1
Whole Chicken
preferably organic, about 1–1.5 kg
Salted Butter
1 cup
Salted Butter, room temperature
Fresh Rosemary
2 sprigs
Fresh Rosemary
up to 3 sprigs plus extra, leaves finely chopped
Anchovy Fillets
6
Anchovy Fillets
up to 8 fillets, with about 2ml of their oil
Garlic
3 cloves
Garlic, crushed
Lemon
1
Lemon, freshly squeezed
2 tsp of juice needed plus extra lemons to stuff the chicken
Dry White Wine
1 cup
Dry White Wine
Water
1 cup
Water
Sea Salt
1 pinch
Sea Salt
Coarse Black Pepper
to taste
Coarse Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
752
Fat
61.3 g
Protein
38.9 g
Carbs
2.2 g
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Garlic Anchovy Butter Roasted Chicken
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/

Author's Notes

Yields 4-6 servings.
Cooking InstructionsHide images
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 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 (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 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 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 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!
step 9 Once golden and crispy, serve with your desired side dishes. Enjoy!
Tags
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Gluten-Free
Lunch
Chicken
Christmas
Keto
Low-Carb
Shellfish-Free
Dinner
Thanksgiving
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