Recipes

Roast Chicken with Anchovy-Wine Gravy & Green Sauce

by StudioLink's Diet.
June 24, 2025
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Made by Natalie Chassay

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Why This Roast Chicken Is Simple, Magical, and Dinner Perfection

Something truly magical happens when anchovies meet white wine in a hot oven — a lemony, winey, salty gravy forms that’s so good, you’ll want to drink it like tea. This dish is unfussy and unforgettable. The baby potatoes soak up all the juices, becoming tender on the inside and a little crispy on the outside. Green sauce adds a fresh, herbaceous brightness that ties it all together. It’s simple. It’s magical. It’s dinner perfection.

ESTIMATED NUTRITION (PER SERVING)

Calories: 540 Protein: 34g Carbs: 28g Fat: 26g

Ingredients

FOR THE ANCHOVY MARINADE (BLITZ TOGETHER)

  • 1 x 50g can anchovies in olive oil
  • Juice of 1–2 lemons
  • A big dollop of Dijon mustard
  • 2 garlic cloves
  • Lots of black pepper
  • Generous drizzle olive oil

→ Should be salty, lemony, and thick.

FOR THE GREEN SAUCE (BLITZ TOGETHER)

  • 1 small–medium bunch flat-leaf parsley (stems included)
  • ¼ cup extra virgin olive oil
  • Juice of 1–2 lemons
  • Chili flakes (optional)
  • Big pinch sea salt flakes

→ Should be lemony, salty, and drizzle-worthy.

FOR THE TRAY

  • A mix of skin-on chicken legs and thighs (1–2 pieces per person)
  • 600g–800g baby potatoes, sliced into long, thin wedges (skin-on)
  • 6–8 banana shallots, peeled and halved lengthwise
  • 1.5 cups dry white wine (use more for bigger batches)
  • Olive oil
  • Salt

Directions

  1. Preheat and temper: Preheat oven to 190°C (375°F) and remove the chicken from the fridge at least 1 hour prior.
  2. Marinate: Schmear the anchovy marinade all over the chicken generously.
  3. Layer the base: Add potatoes and shallots to a baking tray. Drizzle with olive oil and sprinkle with salt.
  4. Assemble: Lay the marinated chicken on top of the veg. Pour the white wine all over.
  5. Roast: Bake for 50–60 minutes or until the chicken is golden and potatoes tender. Optional: remove chicken and crisp up potatoes under the grill for a few minutes.
  6. Serve: Plate with all that dreamy wine gravy and finish with a generous drizzle of green sauce.

Pro Tips

  • Temper the chicken: Bringing it to room temperature for an hour ensures even cooking and crispier skin.
  • Don’t fear the anchovies: They melt into the marinade and leave behind pure savory depth—not fishiness.
  • Cut the potatoes into thin wedges: Thin wedges cook faster and soak up more of that winey gravy.
  • Use a wine you’d drink: A dry white you enjoy on its own will give the best flavor to the gravy.
  • Crisp the potatoes at the end: A few minutes under the grill takes them from tender to golden and crispy.
  • Make the green sauce fresh: Blitz it just before serving so it stays bright, herby, and vibrant.

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