Whole Roasted Chicken With Anchovy Butter And Fall Radishes Recipe

Name: Whole Roasted Chicken With Anchovy Butter And Fall Radishes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup salted butter, softened at room temperature; 4 anchovy fillets packed in oil, finely chopped; 2 medium garlic cloves, grated (about 1 1/2 Tbsp.); 1/2 teaspoon thyme leaves, chopped, plus 4 whole thyme sprigs, divided; 1 teaspoon lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon), divided; 1 1/4 teaspoons kosher salt, divided; 3/4 teaspoon black pepper, divided; 1 (3- to 4-lb.) whole chicken; 1 1/2 pounds fall radishes (such as watermelon radish), cut into 1 1/2-inch pieces; 2 teaspoons olive oil; 1/2 cup pitted Castelvetrano olives; 1 tablespoon chopped parsley

Servings: persons

1/4 cup salted butter, softened at room temperature
4 anchovy fillets packed in oil, finely chopped
2 medium garlic cloves, grated (about 1 1/2 Tbsp.)
1/2 teaspoon thyme leaves, chopped, plus 4 whole thyme sprigs, divided
1 teaspoon lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon), divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon black pepper, divided
1 (3- to 4-lb.) whole chicken
1 1/2 pounds fall radishes (such as watermelon radish), cut into 1 1/2-inch pieces
2 teaspoons olive oil
1/2 cup pitted Castelvetrano olives
1 tablespoon chopped parsley

1
Preheat oven to 425u00b0F. Stir together butter, anchovies, garlic, chopped thyme, lemon zest, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper in a small bowl until well combined. Set aside. Place the chicken, breast side up, on a cutting board. Loosen and lift skin from chicken breast with fingers (do not totally detach skin); spread about 2 tablespoons butter mixture underneath skin. Carefully replace skin. Season outside of chicken with 1/2 teaspoon of the salt and remaining 1/2 teaspoon pepper.
2
Toss together radishes, thyme sprigs, olive oil, and remaining 1/4 teaspoon salt in a small roasting pan. Spread radishes in a single layer. Place chicken in center over radishes. Bake at 425u00b0F for 35 minutes. Reduce temperature to 325u00b0F; add olives, and bake until a thermometer inserted in thickest portion of breast registers 165u00b0F, 30 to 35 minutes. Remove from oven, and dollop remaining 2 tablespoons butter mixture over chicken. Let stand 10 minutes.
3
Using a slotted spoon, transfer radishes to a medium bowl, and toss with lemon juice and parsley. Serve radishes and olives with chicken.

1111

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup salted butter, softened at room temperature, 4 anchovy fillets packed in oil, finely chopped, 2 medium garlic cloves, grated (about 1 1/2 Tbsp.), 1/2 teaspoon thyme leaves, chopped, plus 4 whole thyme sprigs, divided, and more.

Yes, Whole Roasted Chicken With Anchovy Butter And Fall Radishes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Roasted Chicken With Anchovy Butter And Fall Radishes

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