| |
|
|
- Roasted Chicken with Vegetables
- (Pollo e Verdure Arrosto)
-
|
-
- Ingredients:
-
1 (4-pound) roasting chicken, rinsed and patted dry
1/2 cup extra virgin olive oil
2 rosemary sprigs, chopped, or 2 tablespoons dried rosemary, crumbled
6 to 7 fresh sage leaves, chopped, or 1 teaspoon dried sage, finely crumbled
2 garlic cloves, chopped
Salt and freshly ground black pepper to taste
1 lemon, halved
1 pound potatoes, cut into large pieces
2 large carrots, cut into chunks
2 red sweet peppers, cut into large strips
Directions:
Preheat oven to 425°F (220°C).
Put the chicken in a large roasting pan.
Coat it with olive oil and rub it inside and out with rosemary, sage and garlic.
Season with salt and black pepper.
Place one half of lemon inside the chicken cavity and squeeze the other half over chicken.
Roast 30 to 40 minutes, basting several times with the pan juices.
Add potatoes, carrots and peppers.
Bake, basting chicken occasionally, 30 to 40 minutes longer.
Chicken is done when juices from the thigh run clear when thigh is pierced with a fork. Makes 4 to 6 servings.
That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|