ROAST CHICKEN WITH ANCHOVY BUTTER AND GREENS
Prep time 20 mins Cook 1 hr 35 mins (plus resting) Serves 4-6
1 chicken (about 1.5kg) 1 tbsp olive oil, plus extra for drizzling
4 tbsp chicken stock
2 bunches broccolini, trimmed
1 bunch cavolo nero, torn
3 garlic cloves, skin on
Juice of 1 lemon
Crusty bread, to serve
6 anchovy fillets, chopped
2 tbsp oregano leaves, plus extra to serve 4 garlic cloves
50g softened butter
For anchovy butter, pound anchovy, oregano and garlic with a mortar and pestle, season to taste and stir in butter.
Preheat oven to 190°C. Slide your fingers carefully between skin and breast of chicken to separate, then loosen as much of the skin around the legs as possible without piercing skin. Spread butter under skin with your fingers and press to distribute evenly. Tie legs together with kitchen string and stand at room temperature for 20 mins.
Place chicken in a roasting pan or in a large ovenproof frying pan, drizzle with extra oil and season. Pour stock into pan and roast, basting occasionally, until chicken is golden brown and juices run clear when a thigh is pierced with a skewer (1 hour 15 mins). Transfer chicken to a plate to rest (20-25 minutes).
Increase oven temperture to 250°C.
Toss broccolini and cavolo nero in oil and add to pan with garlic, then roast, tossing occasionally, until broccolini is tender (20-25 mins). Season with lemon juice and return chicken to pan. Serve with bread.
Anchovy butter spread under the skin makes roast chicken, a winter favourite, even better, and the greens soak up all the juices.