Chicken with bagna cauda

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“I like to slash the chicken so that the marinade penetrates the meat, making for a tender, tasty chicken.” – Abigail Donnelly

Ingredients

8 cloves garlic, smashed
1⁄2 cup olive oil
8 anchovies, smashed
1 Woolworths butter-based blend butterflied whole chicken
Woolworths frozen roast potatoes, for serving
1 lemon, sliced, plus wedges for serving
Italian parsley, to garnish

Cooking Instructions

1. Preheat the oven to 180°C. Mix the garlic, olive oil and anchovies.

2. Using a sharp knife, make 4 small incisions in the chicken’s breast. Place the chicken in a large Ziploc bag with the garlic-anchovy mixture. Seal the bag and massage the chicken until it is coated. Marinate for 30 minutes.

3. Heat a griddle pan until hot. Char the chicken on both sides, then transfer to a roasting pan and pour over the remaining marinade. Roast for 40 minutes.

4. Prepare the potatoes according to package instructions, then serve with the chicken pan juices, lemon wedges and parsley.

Find more Italian recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistants: Claire-Ellen Van Rooyen and Tahila Pillay