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RECIPE
6 INGREDIENTS 7 STEPS 1hr 15min

Anchovy Butter Roast Chicken

5.0
1 Ratings
While I’m usually all about a roast chicken with oodles of pan juices to mop up with crusty bread, this version doesn’t come with liquid but is rather best eaten at room temperature or gently warmed, making it the ideal filling for a sandwich. Not limited to roast chicken, my anchovy butter can also be enjoyed spread liberally over a slice of seeded sourdough and eaten with soft boiled egg or as a simple sauce for green veggies.
Anchovy Butter Roast Chicken Recipe | SideChef
While I’m usually all about a roast chicken with oodles of pan juices to mop up with crusty bread, this version doesn’t come with liquid but is rather best eaten at room temperature or gently warmed, making it the ideal filling for a sandwich. Not limited to roast chicken, my anchovy butter can also be enjoyed spread liberally over a slice of seeded sourdough and eaten with soft boiled egg or as a simple sauce for green veggies.
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
$2.22
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
1 cup
Salted Butter , room temperature
6
Anchovy Fillets
with about 2ml of their oil
3 cloves
Garlic , crushed
2 cups
Dry White Wine
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Nutrition Per Serving

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CALORIES
793
FAT
61.3 g
PROTEIN
38.9 g
CARBS
1.8 g

Cooking Instructions

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Step 1
Preheat the oven to 430 degrees F (220 degrees C).
Step 2
Clean the Tyson® Whole Chicken (1) , pat it dry with paper towel and set aside.
Step 3
In a bowl, combine the Salted Butter (1 cup) , Anchovy Fillets (6) , and Garlic (3 cloves) . Use a spoon to roughly mash the ingredients together and season with Ground Black Pepper (to taste) .
Step 4
Using your fingers, rub the anchovy butter all over the chicken. Loosen the skin over the breast and push butter into the pocket as this ensures a juicy roast. Keep a little of the anchovy butter aside to baste the chicken as it cooks.
Step 5
Place the chicken on a griddle within a roasting dish and fill the base with Dry White Wine (2 cups) . This aids in steaming the chicken while it cooks. Cover the top of the dish and the chicken with foil and roast for 20 minutes.
Step 6
Remove the foil and turn the oven down to 355 degrees F (180 degrees C). 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 7
When the chicken is ready, the skin should be golden and crispy. Serve at room temperature.
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Nutrition Per Serving
Calories
793
% Daily Value*
Fat
61.3 g
79%
Saturated Fat
34.2 g
171%
Trans Fat
2.0 g
--
Cholesterol
280.1 mg
93%
Carbohydrates
1.8 g
1%
Fiber
0.1 g
0%
Sugars
0.1 g
--
Protein
38.9 g
78%
Sodium
2419.8 mg
105%
Vitamin D
--
--
Calcium
40.5 mg
3%
Iron
4.8 mg
27%
Potassium
36.1 mg
1%
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