INGREDIENTS
Chicken
1.5kg whole chicken
1 tbsp olive oil, plus extra for drizzling
¼ cup chicken stock
Crusty bread to serve
Anchovy butter
10 anchovy fillets, chopped
2 tbsp oregano leaves, chopped
6 garlic cloves, minced
80g unsalted butter, softened
Greens
2 bunches broccolini, trimmed
½ bunch kale, stalks removed, torn
6 garlic cloves, skin on
Juice of 1 lemon
Garnish
Oregano leaves
METHOD
1. For the anchovy butter: In a bowl, combine anchovies, oregano, garlic, and softened butter. Mix well. Season with cracked pepper to taste. Set aside,
2. For the chicken: Pre-heat oven to 190°C. Gently loosen the skin over the chicken breast and thighs using your fingers, being careful not to tear it.
Spread the anchovy butter under skin, pressing it evenly across the meat. Tie the legs together with kitchen string and let the chicken sit at room temperature for 20 minutes.
3. Place chicken in a roasting pan, drizzle with a little oil and season with salt and pepper. Pour stock into the base of the pan. Roast for approximately 75 minutes, basting occasionally, until chicken is golden brown and juices run clear when the thigh is pierced. Transfer chicken to a plate, cover loosely with foil, and rest for 20-25 minutes.
4. For the greens: Toss broccolini and kale in a little oil and place in a roasting pan with garlic, roast for 10-15 minutes tossing occasionally, until broccolini is tender and slightly charred. Drizzle with fresh lemon juice before serving.
5. To serve: Carve the chicken and serve with roasted greens, pan garlic, and crusty bread. Garnish with extra oregano leaves if desired.