To cook food from the base is something I appreciate. Even better is when I know exactly from where the ingredients are coming. Where has the lemon grown, where is the chicken from etc. We all know that it is not always possible to get this information when we do our grocery shopping, but the more interest and questions we as customers have to it, the more important it will also be for the stores.
When I make chicken, I always buy organic and free-range (“natural”, “hormone-free, “antibiotic-free”, “fresh” – yes, this is all the labels they put on the packaging today) chicken. I know that even with all these labels, it doesn’t mean that the chicken had a perfect life. But I believe (not saying it’s the truth) it is less processed compared to a non organic chicken and the chicken’s diet is much more nutritious, which passes on to me when I eat it. How do you think about the chicken industry?
Now to the recipe. This is a perfect dinner for the whole family and when you want something where you don’t have to prepare much. The flavors from this marinade is so fresh and delicious. The Scandinavian touch is the salty anchovy in the marinade. That gives the salty flavor you never had before. Serve the chicken with e.g. roasted potatoes and a green salad.
Ingredients (4 pers):
- 1 organic whole chicken
- sea salt and pepper
- 3 onions
- fresh rosemary
- 6 tbs butter
- 5 finely chopped anchovies in oil
- 4 garlic cloves
- 1 lemon (peel), 1/2 lemon (juice)
- 2 tbs finely chopped rosemary
- black pepper
Pre heat the oven to 400ºF. Start with the marinade. Mix butter (room temperature), finely chopped anchovies, pressed garlic, the peel from one lemon, lemon juice and finely chopped rosemary in a bowl. Flavor with some black pepper.
Make sure the chicken is cleaned, empty inside and the bones are tied up in the back. Press the butter mixture in under the skin of the chicken, mainly where the chest is and thighs (use your fingers). Try to spread it out some most of the meat is covered. Take some of the butter mixture and spread on the outside over the skin. Flavor with some extra salt and pepper.
Place the chicken in an ovenproof tray together with cleaved onion and the fresh rosemary. Let it cook in the oven for 15 minutes. Use a bigger spoon and pour some of the melted butter over the chicken skin.
Then lower the temperature to 300ºF and let it cook additional 60 minutes until the chicken skin has a perfect color. The inner temperature (close to the thigh bone) should be minimum 165ºF. During this time, pour the melted butter over the skin 2-3 times.
Serve the chicken directly from the tray and let everyone take their favorite part, or slice the chicken in pieces before serving.