Anchovy-Butter Chicken with Chicken Fat Croutons — Alison Roman

Name: Anchovy-Butter Chicken with Chicken Fat Croutons — Alison Roman
Cuisine: Italian, European, Mediterranean
Ingredients: 1 (3½ to 4 lb) chicken; kosher salt; freshly ground pepper; 4 tablespoons unsalted butter (at room temperature); 10 anchovy fillets (finely chopped); 2 cloves of garlic (finely chopped); 1 head of garlic (halved crosswise); ½ bunch fresh thyme , marjoram, oregano and/or rosemary; 2 small red onions or large shallots (unpeeled and quartered); ½ loaf of crusty bread (torn into 2-inch pieces); ½ cup fresh parsley (coarsely chopped)

5 steps

When people ask me what my favorite thing to cook is, often I’ll give them the most boring but honest answer possible: roasted chicken. In a personal quest for “the one,” I’ve tried a bird every way possible—simple salt-and-pepper birds, spatchcocked and slow roasted, brined, and trussed—but I alway

Updated at: Thu, 17 Aug 2023 10:35:42 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Nutrition per serving

Calories3374.9 kcal (169%)

Total Fat214.2 g (306%)

Carbs119.8 g (46%)

Sugars16.1 g (18%)

Protein232.1 g (464%)

Sodium3948.9 mg (197%)

Fiber13.4 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1chicken

kosher salt

freshly ground pepper

4 tablespoonsunsalted butter

1 headgarlic

0.5 bunchfresh thyme

marjoram, oregano and/or rosemary

2red onions

small, or large shallots, unpeeled and quartered

0.5 loafcrusty bread

torn into 2-inch pieces

½ cupfresh parsley

coarsely chopped

Instructions

Step 1

1. Preheat the oven to 425°F.

Step 2

2. Pat the chicken dry with paper towels and season it with salt and lots of pepper; let it hang out while you make the anchovy butter.

Step 3

3. Using a fork, smash the butter, anchovies, and chopped garlic together in a small bowl and season with salt and pepper. Smear the chicken all over and inside every nook and cranny with this butter (like, really get in there). If you’re comfortable doing so, I encourage you to smear the butter under the skin, too.

Step 4

4. Stuff the chicken cavity with the halved garlic and herbs, and place the bird on a rimmed baking sheet or in a large skillet. Scatter the onions around the chicken and roast until the bird starts to brown, 25 to 35 minutes. Toss the onions around to coat them in whatever amazing fat has dripped off the chicken. Reduce the oven temperature to 350°F and continue to roast until the chicken is cooked through and the onions are gloriously golden, another 25 to 30 minutes.

Step 5

5. Transfer the chicken to a cutting board or large serving platter, leaving the juices and onions behind. Increase the oven temperature to 425°F (ugh, I know, annoying—just do it, though) and toss the bread in all the glorious fat and cooking juices on the baking sheet, making sure the pieces are soaking up all the business left behind. Return the baking sheet to the oven to crisp up the bread, 10 to 15 minutes. Serve this alongside the chicken, with the roasted onions and parsley scattered around and on top.