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Pollo arrosto al rosmarino is Italy's Sunday roast - a whole chicken rubbed with olive oil, lavished with rosemary and garlic, and roasted in a hot oven until the skin turns crackling and amber while the flesh beneath remains juicy and fragrant. The potatoes roasted alongside absorb the chicken drippings and the released olive oil, developing crispy edges and a fluffy centre perfumed with rosemary and lemon. A splash of white wine added to the roasting pan halfway through cooking creates a light natural jus that begs to be poured over every serving. This is a dish of pure, uncomplicated pleasure - no sauce needed, no elaborate technique required. The aroma of rosemary and garlic-roasted chicken filling the kitchen is reason enough to make it every week.
Prep
15 min
Cook
75 min
Total
90 min
Servings
4 srv
Difficulty
Easy
Calories
430 kcal
For 4 serving(s)
Per serving
Preheat the oven to 200°C (390°F). Pat the chicken dry inside and out with kitchen paper. Stuff the cavity with half the rosemary sprigs, half the garlic cloves, and one lemon cut into quarters.
In a small bowl, mix the olive oil with the remaining garlic (sliced), fresh rosemary leaves, coarse salt, and pepper. Rub this mixture all over the outside of the chicken and under the skin of the breast.
Cut the remaining lemon into wedges and the potatoes into chunks. Toss the potatoes with olive oil, salt, and pepper and scatter them around the chicken in the roasting pan.
Roast for 30 minutes until the skin starts to colour. Pour the white wine over the chicken and continue roasting for a further 40-45 minutes, basting occasionally with the pan juices.
Test for doneness by piercing the thickest part of the thigh - the juices should run clear and the internal temperature should reach 75°C (165°F).
Remove from the oven and rest for 10 minutes before carving. Serve the chicken with the roasted potatoes and the pan juices spooned over the top.
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