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  • Writer's pictureSophie Zuckerman

Rosemary Anchovy Chicken

Ok, hear me out people - I know that anchovy may make some of you run for the hills, but trust me, these little guys pack a punch of flavor so savory and delicious you won't even believe that anyone could hate an anchovy!

This recipe has so many aromatic flavors that just soak into the meat of the chicken, you'll feel like a gourmet chef and not even break a sweat making a delicious dinner

Serves 4


  • A 3.75 - 4 lb whole chicken

  • 1 whole head of garlic, cut in half crosswise (yes, the whole thing!)

  • 1 lemon, quartered

  • Sprigs of rosemary

  • 1/4 cup of butter, melted

  • 3 anchovy filets, minced

  • Kosher salt

  • Pepper


  1. Prepping your chicken (you can do this the day before or the morning of cooking) - Remove and discard the chicken giblets. Place the chicken in a baking pan or on a large plate. Pat the outside dry and liberally season inside the cavity and on the skin with salt and pepper.

  2. Take 2 cloves out of the garlic bulb after cutting it in half, mince them, and set them aside. Place the rest of the garlic bulb and the lemon quarters into the cavity of the chicken.

  3. Now, using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Carefully slide 4 sprigs of rosemary and the minced garlic under the skin. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cover the dish tightly with plastic wrap and refrigerate for 12-24 hours.

  4. When you're ready to cook, preheat the oven to 450 degrees.

  5. Place the chicken onto a sheet pan that is lined with parchment paper. Melt your butter and add the anchovies. Brush the chicken with butter mixture and place a meat thermometer into the center of the breast (you can see where to put it here). Cook until the thermometer reads 160 degrees, about 45 minutes to an hour.

  6. Take the pan out of the oven and set the chicken on a cutting board loosely tented with foil to allow it to rest for 15 minutes. Once the chicken is done resting, carve up your bird and enjoy! This dish is beautiful with a vegetable side dish like my Slightly Spicy Brussels Sprouts, another often-maligned ingredient

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