Broiled Chicken with Anchovy Butter, Blistered Tomatoes and Broccoli
The weeknight shape you already know — protein under the broiler, vegetables charred alongside — with one salt-packed anchovy mashed into butter. It melts into a sauce that tastes like a great deal more work than it was.
Ingredients
- chicken breasts2 (about 6–8 oz each)
- salt-packed anchovies2 fillets (1 whole fish), rinsed and boned
- butter3 tbsp, softened
- garlic1 small clove, grated
- lemona squeeze, plus zest if you have it
- cherry tomatoesa generous handful (about 1 cup)
- broccoli1 small head, cut into flat-sided florets
- olive oil2 tbsp
- salt and black pepperto taste
- red pepper flakesa pinch, optional
Method
Set an oven rack about 6 inches under the broiler and turn the broiler to high. Rinse the salt from the anchovy under cold water, open it along the spine, and lift the bone out.
Watch for
Rinsed properly it should smell savory and clean, not aggressively salty.
Mash the anchovy to a paste with the flat of a knife, then work it into the softened butter with the grated garlic, lemon zest and a few grinds of pepper. Set aside at room temperature.
Watch for
No visible flecks of fillet left — it should look like pale, faintly tan butter.
Pat the chicken very dry. If the breasts are thick at one end, butterfly or pound them to an even thickness so they cook at one speed. Oil lightly, season with salt and pepper.
Toss the broccoli and tomatoes with the rest of the olive oil, salt, and pepper flakes. Spread on a sheet pan with the chicken, keeping everything in one layer with space between.
Watch for
Crowding steams instead of chars. Use two pans rather than piling up.
Broil 6–8 minutes, then turn the chicken and stir the vegetables. Broil another 5–7 minutes.
Watch for
Tomatoes splitting and darkening at the shoulders, broccoli tips going brown-black and crisp.
Pull when the chicken reads 165°F / 74°C at the thickest point. Rest it 5 minutes on the pan.
Watch for
Juices run clear, no pink at the center. Check with a thermometer rather than guessing.
Slice the chicken thick, spoon the anchovy butter over while it's still hot, and let it melt down into the pan juices. Squeeze lemon over everything, vegetables included, and serve straight from the pan.
Watch for
The butter should pool and go glossy, not sit in a solid lump.