- Home
- Recipes
- Meat and poultry
- Roast chicken with anchovy butter, shallots and hispi cabbage
Roast chicken with anchovy butter, shallots and hispi cabbage
- Helena Busiakiewicz
Save recipe
Serves 4 - 6
Easy
Prep: 15 mins
Cook: 1 hr
plus resting
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Use this umami-packed storecupboard staple to punch up the flavour in your roast chicken. Serve with a bitter leaf salad and plenty of crispy potatoes
Gluten free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Best-ever roast potatoes
A star rating of 5 out of 5.2 ratings
Ash-roasted leeks, caper and tarragon dressing
A star rating of 0 out of 5.0 ratings
Beans and greens salad
A star rating of 0 out of 5.0 ratings
Try our recipe for roast chicken with anchovy butter, shallots and hispi cabbage, then try our easy roast chicken, rosemary salt roast chicken and Ethiopian nigella-glazed roast chicken. Now try more roast chicken recipes.
Roast chicken with anchovy butter, shallots and hispi cabbage recipe
Ingredients
Nutrition
-
1.8kg whole chicken
-
130g unsalted butter
softened
-
20g anchovies
-
5g thyme
leaves picked
-
5g rosemary
leaves picked and finely chopped
-
5g oregano
leaves picked and finely chopped
-
3 garlic cloves
grated
-
1 lemon
zested
-
6 shallots
peeled and halved
-
1 hispi cabbage
cut into wedges
-
roast potatoes
to serve
Nutrition: per serving (6)
- kcal642
- fat43g
- saturates18g
- carbs6.6g
- sugars1.4g
- fibre4.8g
- protein54.9g
- salt1g
Ad
Method
-
step 1
Heat the oven to 220C/200C fan/gas 6. Spatchcock the chicken by laying it on a worktop, breast-side down, legs towards you. Using good kitchen scissors, cut through both sides of the backbone. Remove the backbone and use it to make chicken stock later, if you like. Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the palm of your hand – you’ll feel it breaking and flattening under your hand. Remove any big globules of fat and trim any ragged bits of skin. Season lightly with salt.
-
step 2
Put the butter, anchovies, herbs, garlic and lemon zest into a bowl. Season lightly with salt and a few generous twists of black pepper. Use a spatula or wooden spoon to mix well.
-
step 3
Arrange the shallots and cabbage wedges in a large roasting tin. Put the chicken on top. Use your hands to put two-thirds of the butter under and on top of the skin of the chicken, making sure it is well coated. Put the rest of the butter on the shallots and cabbage.
-
step 4
Roast for 55 mins-1 hr, basting every 15 mins. Rest for 15 mins before carving and serving straight from the tray. Serve with some crispy roast potatoes, if you like.
Try more anchovy recipes.
Authors
Helena Busiakiewicz
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue