90 minutes
A rich and savory dish featuring a perfectly roasted chicken seasoned with an anchovy-butter mixture and served with crispy chicken fat croutons and caramelized onions.
Whole Chicken, patted dry
0 lb
to taste
Black Pepper, freshly ground
to taste
Unsalted Butter, at room temperature
0 oz
Anchovy Fillets, finely chopped
0 oz
Garlic Clove, minced
each
Fresh Herbs, like thyme, marjoram, oregano, or rosemary
bunch
Red Onions, quartered
each
Crusty Bread, torn into pieces
0 oz
Flat Leaf Parsley, fresh, chopped
0 oz
1. Preheat Oven and Season Chicken
Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels and season it generously with kosher salt and freshly ground black pepper.
2. Prepare Anchovy Butter
In a small bowl, combine the room-temperature unsalted butter with finely chopped anchovy fillets and minced garlic cloves. Mash these ingredients together until smooth and season with salt and pepper to taste.
3. Apply Anchovy Butter and Stuff Chicken
Smear the anchovy butter all over the chicken, getting some under the skin. Stuff the cavity of the chicken with a halved head of garlic and a handful of fresh herbs. Place the chicken on a rimmed baking sheet or in a skillet.
4. Roast Chicken
Put the chicken in the preheated oven and roast for 25 to 35 minutes. Then, add quartered red onions around the chicken, lower the oven temperature to 350°F (175°C), and continue roasting for another 25 to 30 minutes.
5. Rest Chicken and Prepare Croutons
Remove the chicken from the oven and let it rest on a cutting board for 10 to 15 minutes. Increase the oven temperature back to 425°F (220°C). Toss the torn pieces of crusty bread in the pan with the chicken fat and roast until golden and crisp, about 10 to 15 minutes.
6. Serve
Arrange the roasted chicken, crispy croutons, and caramelized onions on a serving platter. Scatter fresh parsley over the top and serve.
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