Cooking time: 2 hours

Ingredients

• 3 large brown onions, peeled and sliced into rounds

• 1 large free-range chicken (at least 1.7kg)

• 6 anchovy fillets, finely chopped

• 1 tbsp capers, roughly chopped

• 100g butter, softened

• ¼ tsp salt

• 2 lemons, cut into halves

• 2 tbsp parsley

Directions

1. Heat your oven to 150C.
2. Cover the base of a heavy roasting pan with the onions.
3. Mix together the chopped anchovies, capers and butter and rub all over the chicken. (I wiz mine in the Thermomix).
4. Squeeze the lemons over the chicken and place 1 into the chicken cavity and the other in the pan. Season the chicken with salt and place it on top of the onion.
5. Roast the chicken for three hours (basting with the pan juices a few times during the cooking process), then remove the chicken and rest for 15 minutes. If the skin of the chicken needs a little more browning, increase the heat of the oven to 220C and return the chicken to cook for a further 5-10 minutes until the skin is well browned.
6. Serve the chicken immediately, scattered with parsley along with buttery caramelised onions, mashed mixed veggies and steamed greens.

Thanks Adam Liaw xx

Enjoy