Would You Roast a Whole Chicken Just for the Croutons?

The Answer is Yes: Anchovy Butter Roast Chicken with Wine Soaked Croutons

It’s no secret that I love anchovies and tarragon. I use both ingredients frequently in my cooking. So it made perfect sense to combine them in this supremely tasty roast chicken dish. But like so many amazing dishes before this one… some dishes are the result of an accident. It’s not exactly that I screwed the dish up, more I had no clue I was making this dish just for these croutons. I don’t even like croutons. I simply had an entire loaf of very stale baguette that I was feeling guilty about not eating in time, so in it went.

The method of roasting chicken directly over something isn’t new but it was new to me. I figured rather than letting the butter just sit in with the chicken juices, it might as well go to good use. Potatoes and stale bread seemed like they would welcome those juices. By soaking the bread in the wine, it created croutons that were almost mushy inside yet insanely crunchy on the outside. That combination was heaven. My husband fought me for the last crouton. I won.

Feeds 4-6 people

Ingredients:

1 whole Organic free range chicken - 4.5lbs approx

1 can of anchovies

1 stick of salted butter - left out to get to room temp

2 tablespoons of finely chopped tarragon

1 teaspoon lemon zest

1/2 teaspoon dried chili flakes - I use whole pequin chilis and grind them in a mortar and pestle

1/2 teaspoon of Maldon salt for the chicken

1/4 teaspoon of freshly cracked black pepper for the chicken

5 medium sized waxy potatoes like Yukon Gold - peeled and quartered

1 medium sized baguette - that is very very stale and broken into large 2’’ pieces

2/3 cup dry white wine - I used Chardonnay but use whatever you have

To Make:

Take the chicken out 30 minutes before you are going to cook it to let it come to room temp. Meanwhile, make the compound butter by combining the softened butter, tarragon, chili flakes, lemon zest and anchovies. Spatchcock the chicken or have your butcher do it. Salt and pepper the underside of the chicken. Using your hand or a small silicon spatula, gently remove the chicken skin from the breast meat to create a pocket. Do the same with the thigh meat. Stuff the softened butter under the skin and use your hand to gently push the butter down and evenly over the breast meat. Do the same with the thigh.

Now take the remaining half of the butter and coat the top of the skin with it. Spread it as evenly as you can over the breast skin and thighs and legs.

Place the chicken directly onto to your oven rack. In a large roasting pan, use one that is larger than the chicken so the chicken and butter drippings don’t go all over your oven, place the bread and potatoes and wine. Put the roasting pan directly under the chicken on the oven rack. This will allow the potatoes and bread to soak up all the butter and chicken juices that will drip down.

Roast at 400 degree Fahrenheit. I check the bird using a meat thermometer after 45 minutes and then see how much more the chicken needs. You want the deepest part of the breast to be at 165 degrees F. Half way through roasting, I remove the wire rack and turn the chicken around. I do this mainly as my oven, like so many, has one side that is hotter than the other. This ensures even cooking.

Pull out the roasting pan when you do this and give the potatoes and bread a mix.

Once the chicken is cooked, remove it to a cutting board with slats to collect the juices from resting. The chicken needs to rest for at least 20 minutes.

While it rests, adjust the oven rack so that the potatoes and croutons sit halfway up the oven. They go back into the oven at 435 F and cook for another 20 minutes. Halfway through, turn them over to make sure all sides go dark and crispy.

After 20 minutes, they are done. Now carve the chicken and plate up onto a large serving platter. All of the juices that have collected in the cutting board, pour off into a bowl or Pyrex with a spout. Pour those directly over the white meat.

Add the potatoes and croutons to the platter and serve. Note: people will fight for the croutons.

They are soft and somewhat mushy inside and the outside is shatteringly crunchy. I really can’t explain how delicious they are.

This is a wonderful way to roast a chicken and while it’s not quite a one pan wonder, it’s not far off. Serve this alongside a simple green salad and you have the perfect Summer meal.

Enjoy!

xx Corre