What could be more homey than a chicken roasting in the oven with the smell of rosemary and thyme wafting through the air? The promise of a hearty meal soon to be set at the table. In our modern era of convenience foods the smells of a slow cooked meal are almost extinct. But this smell conveys the feeling of family and love and contributes to the families feeling of well being.
This recipe has a decidedly Italian feel. I have butterflied the chicken and flattened it out. This helps it retain its moister and not dry out during the cooking process. Then I rubbed fresh herbs such as rosemary, thyme, sage and parsley under the skin with salt, pepper and fresh garlic. By rubbing it under the skin the flavor of the herbs really infuses the meat with flavor.
I like to make extra chicken so I can use it the next day in another recipe such as Chicken Salad with Cranberries, Apples and Walnuts. Even the bones can be added to a stock pot with carrots, celery, onions and garlic to make a lovely chicken broth that has all of the minerals and collagen of the bones.
Your family will love this dinner with roasted rosemary potatoes and green beans or a green salad. Fill the house with this wonderful smell, spread a table, set out the fine dishes, pour a lovely white wine and they will come.
Oven Roasted Herb Chicken with Rosemary Potatoes (Arrostito Pollo al Forno con Patate)
Ingredients:
1-2 whole chickens
olive oil
1 teaspoon salt
1/2 teaspoon pepper
fresh herbs such as rosemary, thyme, sage and parsley
fresh garlic minced
4 medium yellow or red potatoes (for Keto version use cauliflower)
Instructions:
Heat your oven to 400 degrees. Pick and chop your fresh herbs along with the garlic and add the salt and pepper so that they are all combined. Set aside.
Flay the chicken by cutting it between the wings and legs.
Flatten the chicken. by running your hands under the skin of the chicken, separate the skin from the meat. Pinch some of the herb mixture and rub it under the skin. Do this to the breasts and legs. Use the remaining herbs on the outside of the chicken. Place the chicken in the oven uncovered for 30 minutes.
Chop the potatoes into wedges. I use the yellow potatoes here in Italy. If you are using russet potatoes in America you may want to peel them first. If you want a Keto version you can use sliced cauliflower.
Remove the chicken from the oven and drain off the fat that has accumulated in the pan. Add the potatoes and make sure they are coated with oil. Sprinkle them with salt, pepper and rosemary. Return the chicken and potatoes to the oven and continue baking for 15 more minutes or until the chicken and potatoes (or cauliflower) have browned.
Serve with green beans, a side salad and a white wine of your choosing.
Roasted Chicken (Pollo al Forno)
You may want to try one of our other dinner recipes from our Archives:
Babaganush (Middle Eastern Roasted Eggplant Dip) Published July 29, 2017
Shrimp Spring Rolls with Peanut Dipping Sauce (Published August 18, 2017)
Saltimbocca (Roman Style Veal Scallopini) (Published February 18, 2018)
Vietnamese Lemongrass Beef Salad (Bun Bo Xoa) Published March 12, 2018)
Spiced Chickpea Salad with Roasted Cauliflower (Published April 22, 2018)
Steamed Mussels and Fettuccine (Cozze e Fettuccine) Published May 4, 2019)
Shrimp Risotto (Risotto alla Gamberi) Published June 2, 2018)
Pasta Carbonara (Published May 12, 2018)
Arancini (Italian Fried Rice Balls) Published June 4, 2018)
Ossobuco alla Milanese (Milan Style Veal Shanks & Saffron Risotto) Published June 20, 2018)
Lasagna Bolognese (Published Aug 3, 2018)
Kung Pao Chicken (Published August 23, 2018)
Eggplant Parmesan (Published August 29, 2018)
Gyoza (Potstickers or Chinese Dumplings) Published August 27,2018)
Cacio e Pepe (Published August 28, 2018)
Southern Fried Chicken (published September 11, 2018)
Shrimp Tacos (Published September 19, 2018)
Pesto Genovese (published September 21, 2018
Desserts:
Cherry Pie (published May 20, 2017)
Homemade Berry Pie (published July 23, 2017)
Almond Roca (published February 22, 2018)
Homemade Banana Cream Pie (published May 10, 2018)
Cannoli (published August 3, 2017)
Easy Authentic Tiramasu (published May 3, 2018)
Ooey Gooey Blonde Brownies (published August 11, 2018)
Old Fashioned Peach Crisp (published August 1, 2018
Classic Canned Peaches (published August 8, 2018)
Noyaux (Almond Extract made from stone fruit pits) Published August 7, 2017
Cherry Cheesecake Ice Cream (Published May 25, 2017
Breakfast:
Whole Wheat Waffles (published August 12, 2017)
Dutch Babies (published May 30, 2018)
Side DIshes:
Festive Pineapple Sesame Coleslaw (published September 14, 2018)
Italian Roasted Vegetable Platter (published September 13, 2018)
Canning and Preserving:
Noyaux (French bitter almond extract from stone fruit) (Published Aug 7, 2017)
Sweet & Spicy Pickles (Published July 6, 2017)
Canned Peaches (Published August 23, 2018)
Ricotta from Powdered Milk (Published Aug 5, 2017)
Candied Orange Peel (Published September 12, 2018)
Articles from living in Italy and California:
A Morning Run in Nettuno (Published September 10, 2017)
A Visit to Castelli Romani (Published September 13, 2017)
Dinner for Six (Published October 1, 2017)
Italian Cooking School (Published October 8, 2017)
Culinary Tour of Napoli (Published November 17, 2017)
Changing Seasons in Italy (Published November 25, 2017)
Our Trip to Englands Cotswolds (Published January 12, 2018)
Cooking with Pasquale (Published January 28, 2018)
A Tour of the Garden of Ninfa (Published May 7, 2018)
A Trip to Montefiascone (Published May 17, 2018)
San Gimignano, a visit to a Tuscan Hill Town (Published June 9, 2018)
Tuscan Hot Springs of San Filippo & Saturnia (Published June 13, 2018)
Articles about Tiny House “Homesteading” in California:
The Beginning of a Blog (Published May 18, 2017)
The Cherry Tree (Published May 20, 2017)
How to Roast Your Own Coffee Beans (Published May 22, 2017)
Successful Square Foot Gardening (Published May 23, 2017)
Yosemite (Published June 7, 2017)
My Tiny House (Published June 15, 2017)
Making Noyaux (French Bitter Almond Extract from Stone fruit pits) Published August 7, 2017)
Sweet & Spicy Pickles (Published July 21, 2017
Classic Canned Peaches (Published August 6, 2018)
Ricotta from Powdered Milk (Published Aug 5, 2017)
