Roasted Chicken

Here is a classic recipe for roasted chicken with an Italian twist.

Ingredients

• 1 whole chicken (about 1.5 kg)
• 2 cloves of garlic
• 1 lemon
• Sprigs of fresh rosemary
• 4 tablespoons of extra virgin olive oil
• Salt and black pepper to taste
• Potatoes (optional, for serving)

Preparation

1. Preheat the oven to 190 °C.
2. Clean the chicken by removing any feather residues and innards. Rinse it under cold running water and pat it dry with kitchen paper.
3. Rub the inside of the chicken with salt, pepper, and peeled garlic cloves.
4. Cut the lemon in half and insert it inside the chicken along with some rosemary sprigs.
5. Tie the chicken legs together with kitchen twine and tuck the wings under the body.
6. Coat the outside of the chicken with extra virgin olive oil and season with salt and pepper.
7. Place the chicken in a roasting pan and, if desired, add some potatoes cut into pieces around it, seasoned with salt, pepper, rosemary, and a drizzle of oil.
8. Roast the chicken in the oven for about 1 hour and 20 minutes, or until the skin becomes crispy and golden. During cooking, baste occasionally with its cooking juices.
9. Check the doneness by inserting a skewer into the thickest part of the chicken; if a clear liquid comes out, it’s ready.
10. Let the chicken rest for about 10 minutes before serving.

This dish can be accompanied by a light white wine or a young red wine.

Trivia

Roast chicken is a classic Sunday meal in many Italian families. Each region has its variants, with some adding particular herbs or spices to give a unique flavor.