Prep time 20 mins Cook 1 hr 35 mins (plus rest­ing) Serves 4-6

Friday - - FOOD -


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.

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