Slow-Roasted Chicken with Anchovy, Lemon and Capers

Slow-Roasted Chicken with Anchovy, Lemon and Capers

OMG, this Sunday slow cooked roast chicken recipe is next-level. Everyone loves it, thanks Adam Liaw! I was wondering how I could make it better, however I've come to understand its perfect as it is, and as it's so easy, why complicate my Sunday afternoon. (I did add an extra lemon as it adds a special tang.) All I can say is try it, and even those people who say they don't like capers or anchovies love it. And don't worry about the amount of butter, if you buy organic, it's good for you and creates sweet buttery tasty onions. My mouth is watering! Serve with mashed mixed veggies and greens.

Slow-Roasted Chicken with Anchovy, Lemon and Capers

Meaghan South
Servings

4

Prep Time

15 minutes

Cook Time

2-3 hours

Category

Mains

Source URL

https://www.meaghansouth.com/blog/slow-roasted-chicken-with-anchovy-lemon-and-capers

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/slow-roasted-chicken-with-anchovy-lemon-and-capers

OMG, this Sunday slow cooked roast chicken recipe is next-level. Everyone loves it, thanks Adam Liaw! I was wondering how I could make it better, however I've come to understand its perfect as it is, and as it's so easy, why complicate my Sunday afternoon. (I did add an extra lemon as it adds a special tang.) All I can say is try it, and even those people who say they don't like capers or anchovies love it. And don't worry about the amount of butter, if you buy organic, it's good for you and creates sweet buttery tasty onions. My mouth is watering! Serve with mashed mixed veggies and greens.

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
  • 1/4 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.
  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), then remove and rest for 15 minutes. If the skin needs more browning, increase the oven to 220C and return for a further 5-10 minutes until well browned.
  6. Serve the chicken immediately, scattered with parsley along with buttery caramelised onions, mashed mixed veggies and steamed greens.
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