Chicken with bagna cauda

Chicken with bagna cauda

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  • 4
  • Easy
  • 12 minutes, plus 30 minutes’ marinating time
  • 1 hour
  • Woolworths Black Cherry Merlot

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


  • 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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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