Pollo Arrosto con Patate
Easily one of the most popular recipes we do in our cooking classes, I thought this would be a great recipe to share on the blog. Don’t think this is like any roasted chicken you have had at home. It will certainly spoil you rotten. If you are cooking for others, this never fails to impress!
Tuscan Roasted Chicken & Potatoes
- 1 whole chicken cut in half (butterfly style)
- 2 to 3 large sticks of rosemary
- Fennel flowers
- 1 Lemon
- 3 cloves of garlic
- 2 lbs of Potatoes
- 3 cloves of Garlic
- 2 sticks of Rosemary
- Sweet Paprika
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 high quality 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 brush the marinade onto the chicken with a stick of rosemary.
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