Salty, Briny Roast Chicken

Ingredients:

For the compound butter:

• 1 stick of butter

• Zest of one lemon

• 4 cloves of garlic

• 3 anchovy fillets

• 2 tablespoons of capers

• Small bunch of fresh parsley

For the roast:

• 1 whole chicken

• 1 pound baby potatoes

• Additional option garnish: crushed peanuts, cilantro, basil, green onion, red pepper crunch

Preparation:

Start by prepping your chicken, remove the neck and giblets from the cavity then pat the bird DRY (pat it very dry) and set aside. If the bird is wet or slippery, your compound butter will not stick to the skin, which is a problem. Preheat your oven to 350 degrees Fahrenheit.

Add all the compound butter ingredients to a food processor and blitz until it is homogenous and well combined. Alternatively, if you don’t have a food processor, allow your butter to soften to room temperature and spread it into a bowl. Mince the garlic, finely chop the capers, and add them to the filets on a chopping board. Using the flat blade of your knife, run the blade over the capers, garlic, and anchovies until they combine into a paste. Finely chop the parsley, add all the ingredients to the butter, and mix well. You won’t need salt here because of the briney ingredients but if you like pepper, crack some black pepper into your compound butter.

Now is the fun part, using a silicon spatula or just your hands, COVER the bird in that compound butter. Be generous and get it in all the nooks and crannies. This is going to help your bird form a nice crusty and flavorful skin. It will be divine. If you so please, use the rest of your lemon (cut into quarters) and stuff the pieces into the chicken’s cavity for extra acidity.

Layer the potatoes in the bottom of a casserole dish or large Dutch oven; I didn’t halve or cut any of my potatoes, but if you’re using a larger varietal feel free to do so. In that case, try and place them cut-side down. Place your buttered bird on top. As the chicken cooks, the butter and chicken fat will melt down onto the potatoes, giving them a delicious fat to cook in. Delicious.

Roast at 350 for about two hours, until the skin is browned and crispy, the bird is fragrant and the internal temperature of the thigh reaches 165. You can also tell the bird is done if the wings and legs wiggle loosely and the juices will run clear. Enjoy with a crispy salad!