Serves 4 | Prep 20 min | Cook 1 hr 15 min

Ingredients:

• 1 large free-range chicken (1.5–2kg) - Buy me here

• 75g softened butter

• 8–10 salted anchovy fillets in oil, roughly chopped

• 1 tsp dried chilli flakes (adjust to taste)

• 6–8 rosemary sprigs (leaves from 2 sprigs chopped)

• 2–3 garlic cloves, grated

• 1.5kg new potatoes, scrubbed

• Sea salt & black pepper

Method:

1. Prep the Chicken: Take the chicken out of the fridge 1 hour before cooking. Preheat the oven to 200°C fan/gas 7. Gently loosen the breast skin with your fingers.

2. Make the Anchovy Butter: Mash together the butter, anchovies, chilli flakes, chopped rosemary, garlic, salt, and pepper. Spread most of it under the breast skin, then rub the rest all over the chicken. Season well.

3. Initial Roast: Place the chicken in a large roasting dish and roast for 20 mins until golden.

4. Prep the Potatoes: Parboil the potatoes in salted water for 5 mins, then drain. After the chicken’s first roast, baste it, then scatter the potatoes around it, tossing them in the buttery juices. Add the remaining rosemary sprigs.

5. Final Roast: Reduce the heat to 180°C fan/gas 6 and roast for 45–50 mins, turning the potatoes occasionally, until the chicken is cooked (legs should pull away easily, or internal temp reaches 72°C).

6. Rest & Serve: Let the chicken rest for 15–20 mins before carving. Serve with the crispy potatoes and a fresh green salad.