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Roasted Chicken with Anchovy, Parsley & Lemon

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Makes 1 chicken

Photography: Bryan Gardner

Source: Martha Stewart Living, February 2015


  • 2 tablespoons anchovy paste
  • 1 teaspoon lemon zest
  • 1/2 cup chopped fresh flat-leaf parsley
  • Extra-virgin olive oil
  • 1 whole chicken


  1. Rub a mixture of anchovy paste, lemon zest, and parsley under the skin of a whole chicken; drizzle with olive oil. Roast at 450 degrees until a thermometer inserted into thickest part of a thigh reads 160 degrees, 40 to 45 minutes. Let the chicken rest for 15 minutes before carving and serving.


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