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Anchovy Butter Chicken

A deeply savory roasted chicken smothered in rich compound butter and served with incredibly crispy pan-fried croutons.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 (3½ to 4½ lb) chicken 1 (3½ to 4½ lb) chicken
  • Kosher salt Kosher salt
  • Freshly ground pepper Freshly ground pepper
  • 4 tablespoons unsalted butter, room temperature 4 tablespoons unsalted butter, room temperature
  • 1 tin or jar anchovies in oil, finely chopped 1 tin or jar anchovies in oil, finely chopped
  • 2 cloves of garlic, finely grated 2 cloves of garlic, finely grated
  • 1 to 2 heads of garlic, halved crosswise 1 to 2 heads of garlic, halved crosswise
  • ½ bunch fresh thyme, marjoram, oregano and/or rosemary ½ bunch fresh thyme, marjoram, oregano and/or rosemary
  • 1 lemon, halved crosswise 1 lemon, halved crosswise
  • 2 small red onions, unpeeled and quartered 2 small red onions, unpeeled and quartered
  • ½ loaf of crusty bread, torn into 2-inch pieces ½ loaf of crusty bread, torn into 2-inch pieces
  • ½ cup fresh parsley, coarsely chopped ½ cup fresh parsley, coarsely chopped

Method
 

  1. Preheat the oven to 425F and pat the bird dry with paper towels.
  2. Season the exterior generously with kosher salt and black pepper.
  3. Smash the butter, anchovies, and grated garlic together in a bowl until smooth.
  4. Smear the butter mixture all over the bird and inside every crevice.
  5. Stuff the cavity with the halved garlic heads, lemon, and fresh herbs.
  6. Scatter the quartered onions around the roasting pan and season them.
  7. Roast for 40 to 45 minutes until the skin begins to brown beautifully.
  8. Toss the onions in the pan juices, then reduce the oven to 325F.
  9. Roast for another 30 to 35 minutes until fully cooked through.
  10. Transfer the bird to a cutting board to rest, leaving the juices in the pan.
  11. Increase the oven temperature back to 425F.
  12. Toss the torn bread pieces into the pan juices until completely coated.
  13. Bake the bread for 10 to 15 minutes until they become crispy croutons.
  14. Serve the carved meat alongside the crispy croutons, sweet onions, and fresh parsley.

Notes

Make sure to thoroughly pat your poultry dry before applying the compound butter to ensure maximum crispiness. You can prepare the compound mixture up to three days in advance and store it in the refrigerator.