Whole Roasted Chicken With Anchovy Butter And Fall

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Whole Roasted Chicken With Anchovy Butter And Fall Radishes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions