This website uses cookies to improve your experience navigating our site. By continuing to browse, you are agreeing to our use of cookies.

OK, I understand

Clem Day's Anchovy Roast Chicken With Salsa Verde And Lemony Aioli


On the very, very, very long list of things that we’re missing right now, sharing a meal with friends is PRETTY high up there. Self-taught cook Clementine Day (of food project Some Things I Like It Cook) knows this all too well.

Last year, Clem self-published (including writing the recipes, styling the tables and taking the photos!) her first cookbook, Coming Together, based entirely around six long lunches she created with six different pals. And while we’ve still got a little longer before we can do that kind of thing again, Clem is joining us this week to share four recipes, created just for us, that together will make up a feast of sorts. Like all of Clem’s food, this recipe series is all about being present, making it nice, marking the passage of time, and celebrating the promise of sunnier times ahead.

This morning we’re starting with Clem’s anchovy roast chicken with salsa verde and lemony aioli, and there are two veg options and a RIDICULOUSLY good looking sweet treat coming later in this series. But for now, over to Clem!

6th September, 2021

Anchovy roast chicken with salsa verde and lemon aioli by Clementine Day of Some Things I Like To Cook. Photo – Clementine Day.

The savoury full spread – recipes for this spring feast will be dropping throughout the week! Photo – Clementine Day.

Self-taught home cook and author of Some Things I Like To Cook, Clem Day! Photo –Jessie Webb.

Clementine Day
Monday 6th September 2021

‘Spend your morning preparing and cooking this meal, and set your table with all of your nicest things.’ – Clementine Day.

Spring, for me, is such a hopeful time. Whatever darkness winter has brought starts to feel lighter and more manageable as the brightness of sunshine, the beautiful colours and smells of new flowers blooming and the fresh, almost citron growth on deciduous trees appears. Everything starts to thaw out, the temperature starts to average in the double digits again and things Just. Feel. Better. This is still true in the heart of lockdown, but it’s laced with a sense of loss. Peering out of your window to see a gorgeous sunny day tastes bittersweet in lockdown. You can’t go out and enjoy it in the same way. It teases you with its possibilities.

If you have a balcony, a courtyard, a rooftop, a nature strip, a backyard, a front yard, any space whatsoever where you can be outside, I want you to try and find the motivation to make this meal, or any meal, however you want to do it, to celebrate Spring. Check the weather in advance and pick a day that is scheduled, as confidently as possible, to be sunny and clear. We’re planning a ceremony of sorts, to sit outside basking in the sunshine, smell the flowers on the breeze, hear the insects buzzing around, eating delicious food and drinking a beverage with whoever you may be locked down with: your partner, your housemate, your family, your pet, yourself.

Spend your morning preparing and cooking this meal, and set your table with all of your nicest things. Flowers and your celebratory beverage of choice are essential. When you sit down to eat, allow yourself for a few moments to think about all of the lovely times you’ve done this with the people that you miss and can’t be with right now. And then move on. Focus on this moment. It is special, it’s a celebration, even if it is just for you. This is about celebrating spring, this beautiful season that brings us so much and also about having something to look forward to that will actually Go! To! Plan!

Stay tuned for the rest of the spring feast unfolding on TDF later this week!


1 whole chicken, approximately 1.8kg – 2kg
60g butter, softened
4-5 anchovies
2-3 tablespoons olive oil
A good pinch of flaky salt
6-8 shallots, halved
1 bunch spring onions
2 lemons, cut in half

Salsa Verde:
Green tops from 3-4 spring onions, diced
A small handful of chopped soft green herbs (parsley, chives, coriander, basil are all good here)
Juice and zest from 2 lemons
4-5 anchovies, chopped finely
2/3 cup olive oil, approx

1 egg yolk
1 teaspoon Dijon mustard
1 garlic clove, grated finely
¼ olive oil
½ cup neutral oil
Juice from 1 lemon



Firstly, preheat your oven to 220 C.

Onto a big rimmed baking tray, place your chicken in the centre. Squish both halves of one of your lemons into the cavity. 

Finely chop your anchovies, so they resemble a paste, and combine with your softened butter. Gently separate the skin from the chicken breast by pushing your hands under the skin from the neck of your chicken. Once you’ve separated the skin across as much of the body as you can, spread about a third of the anchovy butter underneath the skin. 

Truss the chicken legs tightly using some twine. Now using your hands, again, spread the remaining anchovy butter all over the outside of the chicken. Don’t leave any bit unbuttered. 

Peel and slice your shallots in half lengthways, I like to cut a couple into quarters too. Place these around the outside of your chicken. Remove the green ends of your spring onion and place the remaining stalks around the chicken, too, as well as your other halved lemon, cut side down. Drizzle the vegetables with a little bit of olive oil and give a final sprinkle with flaky salt. If you go too hard on the olive oil here, your veg won’t char. 

Into the oven now for 40 minutes. Just leave it. After 40 minutes rotate your pan and cook for a further 20-25 minutes. The skin should be nicely browned and crispy, the veg should be nice and charred. If you’re nervous, insert an instant-read thermometer into the thickest part of the thigh – you want it to read 75° C. Once ready, remove from the oven and let sit for 5-10 minutes before carving. I like to simply quarter the chicken – two breasts, two legs, and more slicing and dividing can happen once you’re at the table, if necessary.

For the salsa verde, in a bowl combine diced green ends of the spring onion, finely chopped herbs and anchovies. Add the lemon zest and juice from both lemons. Top up with your olive oil – you may require more than I have called for – just add the oil until it’s a nice, liquidy sauce. 

Lastly, the aioli. In a bowl, whisk together egg yolk, garlic and Dijon mustard. Slowly drizzle in a very small stream of olive oil, whilst whisking continuously, making sure it’s emulsifying nicely. It should look as though it’s thickening and becoming creamy. Continue streaming in all olive oil, slowly, while whisking. Now move to the vegetable oil, still whisking the whole time. You can let the stream get a bit heavier once you’ve switched to the vegetable oil. At this stage, it should be thick! Squeeze in the juice from your lemon, just do half to begin with, and whisk. You’ll notice the whole thing will quickly become a paler shade of yellow. You don’t want it to be too wet, so if you think it can take it, add the juice from the other half of the lemon and whisk to combine. This is your lemony, garlicky aioli. Yum! 

To serve, I like to lay the chicken quarters out on a large place, scatter the shallots, lemon and spring onions on there too and drizzle with a bit of the salsa verde. Serve with the rest of the salsa verde and the lemony aioli in a bowl on the side.

Follow Clem’s delicious adventures on Instagram here  and purchase her debut, self-published cookbook here

Click here to download recipe printout

Click here to download recipe printout

View Comments

Similar Stories


Julia's Spinach And Feta Flatbreads

Inspired by the weekend ritual of visiting the farmer's market with a Börek or Gözleme in hand, Julia Busuttil Nishimura puts her own spin...
Julia Busuttil Nishimura


Julia's Herb + Olive Oil Crackers With Goat’s Cheese And Lemon Dip

Have you reached the 'making your own crackers' phase of lockdown yet? If so, this one's for you!
Julia Busuttil-Nishimura

In Print

The Cookbook You Need For Summer Entertaining, From Melbourne’s Newest Food Writer

The Melbourne Instagram food phenomenon behind Some Things I Like To Cook is releasing the cookbook of the summer - and we can't wait to get...
Sasha Gattermayr

This Week


Everything Is Free At Sydney Design Week 2021!

Hear from designers like David Flack, Yasmine Ghoniem + more at the completely free, completely online program of panel discussions this Sep...


This Stunning New Outdoor Furniture Collection Celebrates The Stories And Skills Of First Nations Artists

Made-to-order with high quality, environmentally  friendly materials by local craftspeople, the 'Woven Skies' collection is something spec...


Five Mindful Spaces To DIY At Home

Get inspired with tips for creating mindful zones at home using Dulux paint – from cosy reading nooks, to calming corners for meditation....


Dinosaur Designs Co-Founder Louise Olsen On Building An Iconic Australian Brand, On TDF Talks

Lucy Feagins talks to the legendary designer and artist about building an iconic Australian design brand.


The New Ceramics Studio Built On Centuries Of Inherited Knowledge

The debut collection from new ceramics studio House Editions by Claudia Lau brings porcelain bowls, plates and vases in experimental glazes
Sasha Gattermayr
  3 hours ago


Bonnie And Neil's Nostalgic New 'Goldie' Collection, Plus 2 x $1000 Giveaways!

Be transported to the summer days of yesteryear through Bonnie and Neil's new 'Goldie' collection. Plus we've got two $1000 vouchers to give...


A Mid-Century Reimagining Of A Bells Beach Home

Bones House by Lachlan Shepherd Architects is a mid-century inspired makeover of a brick veneer home facing Bells Beach.

11 Brilliant Lighting Designs That Will Light Up Your Life!

From delicate frosted tubes to sculptural glass chandeliers, these are the finalists in the Lighting Design category of The Design Files + L...


How To Style Houseplants In Every Room Of Your Home

A new book from plant stylists Ivy Muse gives you a breakdown of exactly which houseplants belong in which room of your house.


A Poky Post-War Cottage Becomes A Mediterranean-Inspired Delight

The Green House by DOOD Studio achieves perfect synchrony between its retro roots and contemporary renovation.


Stylist Nat Turnbull’s Serene Melbourne Home

Stylist Nat Turnbull and photographer Sam Wong turned a rundown Melbourne property into this seriously stunning home, with the help of archi...


An Elwood Bungalow That Draws From Within

A innovative extension around a circular garden creates an inward focus to this California bungalow extension by Rob Kennon Architects.
Amelia Barnes
  11 hours ago

14 Brands Making Waves With The Wiggly Trend

From undulating limestone vases to wiggly steel coat-stands, here are 14 wavy furniture pieces and homewares we love!


This Mid '60s Sibbel Home In Healesville Is A True Family Legacy

It's a family affair in this spectacular modernist home in Healesville, Victoria, originally built by owner Fleur Sibbel's father and design...


A Dreamy Seaside Artist’s Studio On A 19th Century Farm

Watts Studio and Amiconi Architect collaborate on a new artist's studio on historic Spray Farm on the Bellarine Peninsula. It's a work of ar...

Similar Stories


Julia's Spinach And Feta Flatbreads

Julia Busuttil Nishimura puts her own spin on Börek / Gözleme.
Julia Busuttil Nishimura


Julia's Herb + Olive Oil Crackers With Goat’s Cheese And Lemon Dip

Have you reached the 'making crackers' phase of lockdown yet? If so, this one's for you!
Julia Busuttil-Nishimura

In Print

The Cookbook You Need For Summer Entertaining, From Melbourne’s Newest Food Writer

The Melbourne Instagram food phenomenon behind Some Things I Like To Cook is releasing the cookbook of the summer - and we can't wait to get...
Sasha Gattermayr

The Design Files acknowledge the traditional custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers and creative business owners are encouraged to submit their projects for coverage on The Design Files – we would love to hear from you.

Please email us here.