"If you can get your hands on a whole chicken or have one being stored in your freezer, the sauce for this dish is extremely pantry friendly. Is there anything sweeter than a roast chicken cooked in lots of fat with some heat and sweetness? I love pouring anchovy butter on all types of meat and fish however, what I love most about this recipe is the beautiful glaze on the skin that is created from the honey."
Roast Chicken with Sweet and Spicy Anchovy Butter
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- Recipe Card
Prep time 10mins
Cook time 1hr 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 3 pound whole chicken
- 2 ounces salted butter
- 8 anchovy fillets
- 1 tablespoon olive oil
- 2 tablespoons honey, plus more for drizzling
- 2 whole red birds eye chillies
- 1 teaspoon chicken salt or salt
- 1/2 lemon
- Kosher salt and pepper, to taste
- 1 bunch small carrots
Method
Step 1
Preheat the oven to 350°F
Step 2
Pat the chicken dry with a paper towel and place into a skillet pan or roasting tray. Season generously with salt and pepper on both sides of the bird and inside the cavity. Add the carrots around the bird in the roasting tray.
Step 3
Combine the butter, anchovies, olive oil, honey, chilies and chicken salt into a mortar and pestle and smash it all together.
Step 4
Using either your hands or a brush, rub the anchovy butter all over the carrots and the chicken. Separate the chicken skin from the breast with your fingers and push some butter under the skin. Stuff the back of the chicken with the lemon and tie the legs together with butcher's twine. Drizzle some honey all over both the carrots and chicken.
Step 5
Place the chicken into the oven and roast for 1 hour and 20 minutes. Leave the chicken to rest for 10 minutes and serve with a simple green salad and some bread to mop up the sauce.