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Preheat the oven to a high temperature for initial roasting and then reduce to a low temperature.
Prepare the anchovy butter by mixing anchovy fillets, garlic, salt, and pepper.
Smear the anchovy butter inside and outside of the chicken.
Insert garlic cloves and herbs into the cavity of the chicken.
Roast the chicken with legs akimbo until the skin is brown and the breasts are juicy.
Prepare croutons in the skillet with the chicken drippings and fat.
Serve the roasted chicken with the caramelized bits and croutons.