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Roast chicken with anchovy and parsley butter

Name: Roast chicken with anchovy and parsley butter
Yield: 4
Ingredients: 120g unsalted butter, softened; 3-4 anchovy fillets, chopped; 2 garlic cloves, crushed; 1 cup flat-leaf parsley leaves, half chopped, remaining left whole; Finely grated zest of 1 lemon; 1.5kg free-range chicken, backbone removed, flattened out; 500g baby chat potatoes; 2 tbs extra virgin olive oil; 1 head broccoli, cut into florets; 200g cherry tomatoes; ¼ cup (40g) kalamata olives, pitted; 1 tbs baby capers, drianed; 2 tbs red wine vinegar

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https://healthimprovements.info/recipes/roast-chicken-anchovy-parsley-butter/33ltywvx — Roast chicken with anchovy and parsley butter

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by Matt Moran

Chef and delicious. Produce Awards judge

May 06, 2019

“Anchovies bring subtle depth of flavour” - Matt Moran.

120g unsalted butter, softened
3-4 anchovy fillets, chopped
2 garlic cloves, crushed
1 cup flat-leaf parsley leaves, half chopped, remaining left whole
Finely grated zest of 1 lemon
1.5kg free-range chicken, backbone removed, flattened out
500g baby chat potatoes
2 tbs extra virgin olive oil
1 head broccoli, cut into florets
200g cherry tomatoes
¼ cup (40g) kalamata olives, pitted
1 tbs baby capers, drianed
2 tbs red wine vinegar

Method

1.

Preheat the oven to 220°C. Combine butter, anchovies, garlic, chopped parsley and lemon zest in a bowl. Season. Using your index finger, gently work the skin away from the chicken breasts and thighs, being careful not to tear it, and smear the butter between them.
2.

Place the chicken skin-side up in a roasting tray with potatoes, drizzle with oil and roast for 25 minutes, basting chicken and potatoes every 10 minutes. Add broccoli, tomatoes and olives, stir to coat with cooking juices and roast for 20 minutes or until chicken is cooked and vegetables are tender.
3.

Remove from oven. Rest for 15 minutes loosely covered with foil. Cut chicken into 8 pieces using a sharp knife, then place on a platter with broccoli and potatoes, pouring chicken resting juices back into roasting tray. Crush a third of the tomatoes with the back of a spoon, add parsley leaves, capers and vinegar, stir to combine and season. Spoon mixture over chicken.