Anchovy and Lemon Butter Roast Chicken

anchovies

🥗Healthier: capers

💰Cheaper: olives

Capers provide a similar briny flavor while being lower in calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat profile.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock can be a lighter option and is often less expensive.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and still flavorful.

Preheat the oven to 170°C (338°F).

Loosen the skin of the chicken around the breast and legs.

Slice into the flesh of the legs to help them cook faster without cutting the skin.

Wash hands after handling the chicken.

Mix softened butter with anchovy oil, salt, and pepper until smooth.

Divide the butter mixture into four parts for each breast and leg.

Carefully spread the butter mixture under the skin of the chicken without splitting it.

Place squeezed lemon halves inside the cavity of the chicken.

Put the chicken in the oven for 1.5 hours.

Check if the chicken is cooked and tender after 1.5 hours.

Cover the chicken with foil and let it rest for 15 minutes before carving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens