Roast Chicken with Rosemary and Anchovy Butter Recipe

Ingredients

• 1 lemon, cut into wedges
• 1 onion, cut into wedges
• 2 garlic cloves
• 4 sprigs rosemary
• 1 free-range chicken, around 1.5kg (3lb 6oz)
• 300ml (½pt) white wine
• 2tbsp cornflour mixed with 2tbsp cold water

for the anchovy butter:

• 125g (4½oz) butter
• 2tbsp fresh parsley, chopped
• 2tbsp rosemary leaves
• 2 garlic cloves
• 50g tin anchovies in oil, drained
• zest and juice ½ lemon

Method

1. To make the anchovy butter, put the butter into a heatproof bowl and microwave on high for 10 seconds, to soften slightly. Put the parsley, rosemary and garlic in a processor and whizz to finely chop. Add the anchovies, lemon zest and juice and whizz to combine. Add the butter and blend again.

2. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Push the lemon and onion wedges, garlic and rosemary inside the chicken cavity.

3. Lift up the loose chicken skin at the neck, and ease your fingers between the skin and chicken breast. Spoon in half the anchovy butter. Tuck the loose skin under the wing tips, to secure.

4. Put the chicken into a roasting tin, and rub the rest of the anchovy butter over the top and sides. Pour in 450ml (15fl oz) water and roast for 45 minutes. Baste, add the wine and roast for a further 30 minutes. Insert a skewer into the thickest part of the chicken – it's ready when the juices run clear. Put the chicken onto a serving plate and cover with foil to rest.

5. To make the gravy, put the roasting tin directly onto the hob and heat with the cornflour mixture. Whisk to thicken, directly on hob. Carve the chicken and serve with the gravy and our glazed vegetables.