Roast chicken with anchovy butter, shallots and Hispi cabbage

Updated at: Wed, 11 Sep 2024 23:07:59 GMT

Step 1

Heat the oven to 220C/200C fan/gas 6.

Step 2

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 jagged pieces

Step 3

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 4

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 remaining butter on the shallots and cabbage

Step 5

Roast for 55 mins-1 hr, basting every 15 mins. Rest for at least 15 minutes before serving from pan

Step 6

Serve with some crispy roast potatoes, if you like.

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