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Anchovy Garlic Butter Chicken and Potatoes

Salty, crispy skinned roasted chicken with baby potatoes.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 4 tbsp Unsalted Butter room temperature
  • 1/2 tsp anchovy paste
  • 2 garlic cloves minced
  • 4 bone in chicken breasts with skin
  • salt
  • freshly cracked black pepper
  • 8 oz baby potato medley cut in half
  • olive oil

Instructions

  1. Preheat the oven to 450 degrees F. Line a medium baking sheet with parchment paper.

  2. Combine the butter, anchovy paste, garlic, salt, and pepper in a small mixing bowl. Mash together using a fork until combined.

  3. Rub the anchovy garlic butter all over and under the skins of the chicken breasts. Transfer the chicken breasts to the prepared pan.

  4. Add cut baby potatoes to the pan. Drizzle with a little olive oil. Season potatoes with salt and pepper.

  5. Bake chicken and potatoes for 35-40 minutes until crispy and cooked through. When the internal temperature reads 165 degrees F, the chicken is cooked through.

  6. Cool slightly. Cut away from the bone. Serve with a little chopped fresh parsley.