Best-ever roast potatoes
Want to know how to cook the perfect roast potatoes? With a few simple tricks you can achieve super crunchy and super fluffy roasties, every time
Roast chicken with anchovy butter, shallots and hispi cabbage
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 4 - 6
Skip to ingredients
- 1.8kg whole chicken
- 130g unsalted buttersoftened
- 20g anchovies
- 5g thymeleaves picked
- 5g rosemaryleaves picked and finely chopped
- 5g oreganoleaves picked and finely chopped
- 3 garlic clovesgrated
- 1 lemonzested
- 6 shallotspeeled and halved
- 1 hispi cabbagecut into wedges
- roast potatoesto serve
Nutrition: per serving (6)
- kcal642
- fat43g
- saturates18g
- carbs6.6g
- sugars1.4g
- fibre4.8g
- protein54.9g
- salt1g
Method
step 1
Heat the oven to 220C/200C fan/gas 6. Spatchcock the chicken by laying it on a worktop, breast-side down, legs towards you. Using good kitchen scissors, cut through both sides of the backbone. Remove the backbone and use it to make chicken stock later, if you like. Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the palm of your hand – you’ll feel it breaking and flattening under your hand. Remove any big globules of fat and trim any ragged bits of skin. Season lightly with salt.
step 2
Put the butter, anchovies, herbs, garlic and lemon zest into a bowl. Season lightly with salt and a few generous twists of black pepper. Use a spatula or wooden spoon to mix well.
step 3
Arrange the shallots and cabbage wedges in a large roasting tin. Put the chicken on top. Use your hands to put two-thirds of the butter under and on top of the skin of the chicken, making sure it is well coated. Put the rest of the butter on the shallots and cabbage.
step 4
Roast for 55 mins-1 hr, basting every 15 mins. Rest for 15 mins before carving and serving straight from the tray. Serve with some crispy roast potatoes, if you like.
