Anchovy-butter chicken with chicken fat croutons from Dining In: Highly Cookable Recipes (page 246) by Alison Roman

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Ingredients

thyme
whole chicken
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EYB Comments

Can substitute marjoram, fresh oregano, or rosemary for thyme; and shallots for red onions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute marjoram, fresh oregano, or rosemary for thyme; and shallots for red onions.
MollyPellecchia on January 19, 2026

Absolutely amazing roasted chicken. I added a dozen or so baby potatoes, along with the shallots that were perfectly cooked by the time the croutons were done & used rosemary in the stuffing. The croutons were definitely the star of the dish. Even good the next day.
Katie on December 05, 2025

Delicious, of course. Next time I’d make it in a bigger pan I think for more browning.
fprincess on June 29, 2024

This was very delicious, the pieces of rustic bread that had soaked up all the chicken juices reminded me of a super tasty stuffing! However the cooking time was off for me. Despite going with the max time recommended, the chicken wasn't browned enough and was not fully cooked. It needed another 10 minutes at high temp (will adjust next time). https://forums.egullet.org/topic/157248-cooking-from-dining-in-nothing-fancy-and-sweet-enough-by-alison-roman/?do=findComment&comment=2426558
pomegranate on July 20, 2023

So so good
anya_sf on December 14, 2021

The anchovy butter did not want to stick to the chicken; I had to leave some of it in lumpy smears, thinking they would melt, but oddly some lumps (of just anchovy?) remained. However, that did not matter, as the overall flavor was great. I cooked 4 large shallots and would do so again since they were so good (I did remove them from the pan before roasting the croutons). The croutons were really delicious. Definitely use lots of parsley to help cut the richness.
snoozermoose on December 10, 2021

I'm not usually impressed by roast chicken recipes but this was some really flavorful roast chicken. I went a little overboard with the anchovies because I love anchovies so my chicken ended up tasting too fishy in the white meat, but it was still delicious and juicy. I didn't make the chicken fat croutons but I will next time as they sound so good!
marglewis on August 05, 2020

Cooking directions made the perfect chicken, will keep using for other roast chicken variations. Used one can of anchovies for this and it was plenty. I actually think the anchovies were my least favorite part!
AmiableGrace on March 10, 2020

This is one of those that will absolutely warm your house with an amazing smell. And then it also tastes as good. Totally agree about the croutons. I shredded the leftover chicken and used the croutons for a Caesar salad.
khopkins1012 on October 28, 2019

The croutons were the best part. Will be making again.
pattyatbryce on January 07, 2019

Don't skip the croutons. So good!
Lsblackburn1 on November 10, 2018

Yum! I was worried the cooking temperature and time wasn’t enough but my 3.5 lb bird came out perfectly!
Rradishes on May 15, 2018

Don't be shy with salt - I used 1 tin of anchovy and light salt thinking it might be too salty, but on the contrary, it could use more. This was good though, I think butter can be reduced too.