Roast chicken is a classic Italian dish in which the chicken is cooked slowly in the oven to obtain succulent, flavorful meat. Butter, rosemary and garlic give the chicken a delicious aroma, while olive oil, salt and pepper make it even tastier.
Remove the chicken's feet, bring the thighs close to the body and tie them; tuck the head under the left wing and insert the garlic cloves and the sprig of rosemary into the cavity
If you enjoy the aroma, add two or three whole bay leaves as well
Tie the wings together with thin string
Place the chicken in a casserole dish, salt and pepper it, and drizzle it with a little oil, dotting it with pats of butter
Put the dish in a preheated oven, baste the chicken from time to time with the cooking juices, and cook it for about 45 minutes, turning it frequently
Before taking it out of the oven, prick it near the thigh with the tines of a fork, and if a reddish liquid should come out, leave it in the oven a little longer
Serve it immediately, accompanied by potatoes cut into sticks and fried in oil
Oven
Pan
Italy
| Energy (kcal) | 262.73 |
| Carbohydrates (g) | 0.94 |
| of which Sugars (g) | 0.94 |
| Fat (g) | 21.95 |
| of which Saturates (g) | 10.43 |
| Protein (g) | 15.37 |
| Fiber (g) | 0.26 |
| Sale (g) | 0.05 |
