How To Prepare Italian Roast Chicken With Rosemary, Anchovy, Garlic And Lemon Butter?

Product(s):

EU Hormone Free Whole Chicken

Australian Free Range Whole Chicken

Preparation Time: 10 mins Cooking Time: 1 hr 5 mins Serving: 8

Ingredients:

• 1 chicken, 1-2kg

    For the rosemary, anchovy, garlic and lemon butter

• 1 small tin anchovies (or 12-14 fillets)
• Zest and juice of 1 small lemon
• 2 garlic cloves, peeled
• 200g butter
• 2 tbsp chopped rosemary

Instructions:

1. Preheat the oven to 180C/160C fan/Gas 4.
2. Season the chicken lightly all over, inside and out.
3. Put all the batter ingredients into a blender and blitz until smooth. Taste for seasoning.
4. Stuff some of the butter inside the cavity, under the skin and all over the breast. Smear the rest all over the chicken with your hands.
5. Place the bird breast-side down in a roasting tin and cook for 45 minutes. Remove from the oven, baste the bird all over with the juices, and turn it breast-side up.
6. Turn up the oven to 200C/180C fan/Gas 6 and roast for another 20 minutes. Insert a skewer into the fattest part of the thigh and press; if the juices run clear, the bird is done. If not, then put back in the oven for a little longer.
7. Once cooked, leave the bird to rest for a few minutes before carving and serving with all of its delicious juices.

Posted by Aussie Meat and for this fabulous recipe, we thank The Telegraph for the recipe link https://www.telegraph.co.uk/recipes/0/italian-roast-chicken-rosemary-anchovy-garlic-lemon-butter-recipe/amp/