Roasted Spatchcock Chicken with Anchovy Marinade by Lucas Vallecillos

Ingredients

• 1 whole chicken (approx. 1.6-2 kg)
• 5 anchovy fillets (oil-packed)
• 2 lemons, zested and juiced separately
• 4 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp chilli flakes (optional)
• 1/2 cup fresh rosemary and thyme leaves, chopped (or one of each)
• 1 tsp black pepper, freshly ground
• 1/4 cup olive oil, plus more for vegetables and salsa
• 1 lb potatoes, halved or quartered
• 4 shallots, halved
• 2 carrots, cut into chunks
• 1 fennel bulb, cut into wedges (optional)
• 1 whole garlic bulb, cut in half horizontally
• 2 lemon halves
• 1/2 tsp salt, plus more to taste
• 1/2 cup fresh parsley, chopped (for salsa verde)
• 1 red chilli, finely diced (for salsa verde)
• 1 tsp lemon zest (for salsa verde)
• 3 tbsp extra virgin olive oil (for salsa verde)

Instructions

1. Preheat your oven to 200°C (400°F).
2. Prepare the chicken: Place the chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along each side of the backbone to remove it. Discard the backbone or save for stock. Flip the chicken over and press down firmly on the breastbone to flatten the bird.
3. Make the marinade: In a small bowl, mash the anchovy fillets into a paste. Add the lemon zest, lemon juice, minced garlic, Dijon mustard, chilli flakes (if using), chopped rosemary and thyme, and black pepper. Stir to combine. Add 1/4 cup olive oil and mix until it forms a cohesive paste. Adjust with more olive oil if needed.
4. Marinate the chicken: Generously rub the anchovy marinade all over the chicken, ensuring it gets under the skin where possible. Let it sit at room temperature for about 15-20 minutes while you prepare the vegetables.
5. Prepare the vegetables: In a large roasting pan, combine the halved potatoes, shallots, carrots, fennel (if using), and the halved garlic bulb. Add the lemon halves cut-side up. Drizzle with olive oil, sprinkle with salt and black pepper, and toss with a few thyme sprigs.
6. Arrange the chicken on top of the vegetables in the roasting pan. Ensure the chicken is breast-side up.
7. Roast for approximately 50-60 minutes, or until the chicken is golden brown, the skin is crispy, and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 74°C (165°F). The vegetables should be tender and caramelized.
8. While the chicken is roasting, prepare the salsa verde: In a small bowl, combine the chopped parsley, diced red chilli, lemon zest, and 3 tbsp extra virgin olive oil. Season with salt to taste.
9. Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. Remove the salsa verde ingredients from the pan.
10. Serve the roasted chicken carved, with the roasted vegetables and a drizzle of the fresh salsa verde.