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Oven-roasted chicken with anchovies and herb butter
Serves 4 Starters and mains
Ingredients
- 150g butter, at room temperature
- 6 anchovies in oil, finely chopped
- 2 garlic cloves, grated
- 1 lemon, halved, plus 2tbsp juice
- 1tbsp finely chopped thyme
- 1⁄2tbsp finely chopped rosemary, plus extra sprigs (optional)
- 1 chicken
- 1tbsp salt flakes
- 1⁄2tbsp sugar
- 2 onions, cut into wedges
Method
Preheat the oven to its highest temperature. In a bowl, combine the butter, anchovies, garlic, lemon juice, thyme and rosemary to make the herb butter, then add salt to taste.
Press the herb butter under the skin of the chicken and distribute evenly, spreading it over the outside of the chicken too. Pat on the salt flakes, sugar and some black pepper.
Put the chicken in a roasting tin, then arrange the lemon halves and onions around the chicken with the rosemary sprigs, if using. Cook in the oven for around 25 minutes, then reduce the heat to 150C/ 130C F/Gas 2 and continue cooking for a further 45 minutes, basting with the juices from time to time. The chicken should have a fine, roasted colour and the thigh should have an inner temperature of 80C on a cook’s thermometer. Serve the chicken with your favourite accompaniments to soak up the juices.
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