Pollo alla Diavola con Patate (Tuscan Roasted Chicken & Potatoes)

Pollo alla Diavola con Patate (Tuscan Roasted Chicken & Potatoes)
cooking classes in italy,italian,recipe,chicken,tuscan Description: Tuscan Roasted Chicken & Potatoes
Ingredients
  • 1 whole chicken cut in half (butterfly style)
  • 2 to 3 large sticks of rosemary
  • Fennel flowers
  • 1 Lemon
  • Salt, Pepper, Sweet Paprika,
  • 3 cloves of garlic
  • 2 lbs of Potatoes
  • 3 cloves of Garlic
  • 2 sticks of Rosemary
Preparation

Wash the chicken well and dry with paper towel.

Rub the chicken on both sides with salt, pepper, fennel flowers, paprika, and garlic. Squeeze half lemon on each side of the chicken and sprinkle some olive oil.

Prepare a small bowl with a mixture of these ingredients for brushing the marinade later. (save a large stick of rosemary)

Wash and peel the potatoes. Cut in medium size wedges. Season them in a bowl with salt, pepper, paprika, rosemary, fennel flowers and garlic.

Preheat the oven to 350 F (175 C).

Place the chicken in a deep lasagna pan with potatoes at the bottom, then a rack and then the chicken on top.

Place in the center of the oven. Every 15 minutes or so use a stick of rosemary and brush the marinade on the chicken. When the chicken is golden, turn it.

It will be cooked in about 45 minutes, depending on the size of the chicken and your oven’s characteristics.

You can also do this on the barbeque, but the potatoes will have to be cooked separately. You simply need to turn the chicken more often to avoid burning it
Notes
 
 
Preparation Time: Portions: Difficulty: Vegetarian:
45 Minutes 6 Servings Normal No