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Roast chicken with Anchovy and Herb Butter
I grew up on roast chicken – always with mashed potatoes and green beans. My mother didn’t do roast potatoes, and neither do I. This is how I like to serve roast chicken in the summer- the flavoured butter is a nice change from a simple gravey and it goes well with sweetcorn. In the winter, I often roast pumpkin with red onions and sweet potatoes or thick slices of fennel to serve as an accompaniment.
Serves 6
1 organic free-range chicken, about 2kg
Sea salt and freshly ground black pepper
extra virgin olive oil, to drizzle
Anchovy and herb butter
12 good quality anchovies (such as Ortiz)
2 garlic cloves, peeled and chopped
1 dried chilli, crumbled, with seeds
1 tender rosemary stem, leaves only, finely chopped
Finely grated zest of 1 unwaxed lemon
200g unsalted butter, cut into small cubes
Season the chicken generously with salt inside and out – do this the night before if possible as it helps to tenderize the meat and season it right through. Wrap loosely and leave in the fridge overnight.
Take the chicken out the fridge 2 hours before putting it into the oven. Cut off the wing tips and neck, and tuck the neck flap of skin under the bird.
Preheat the oven to 180°c /Gas 4. Rub the chicken all over with olive oil. Place in a roasting tin large enough to hold it comfortably, laying the bird on one side. Roast on the middle shelf of the oven for 20 minutes, then turn the bird onto its other side and roast for a further 20 minutes. Finally turn the chicken on its back and roast for a final 20 minutes or until cooked through. To test, piece the trickiest part of the thigh with a skewer- the juices should run clear. Turn off the oven and leave the chicken inside with thte door slightly ajar to let it rest for at least 15 minutes.
Meanwhile, for the butter, put the anchovies, garlic, chilli, rosemary and lemon zest in a small saucepan over a low heat and stir gently until the anchovies begin to disintegrate. Now add the butter, a couple of cubes at a time, stirring as you do so, until it is all incorporated. This sauce should be made just before you are ready to eat, other wise it is likely to split.
Transfer the chicken to a warm platter and spoon over the warm butter, pout the rest into a jug. Serve at once, with the accompaniments.
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