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OVEN ROASTED CHICKEN RECIPE

HOME>MAIN>FOWL

OVEN ROASTED CHICKEN AND POTATOES

Pollo arrosto alla Christina
Preparation:25, Cook: 1:30 - Easy
Serves 4

One of our favorites, easy to cook, easy to eat, especially the crispy potatoes.
  • 1 3 - 4 lb whole chicken (preferably free-range, tastier and have much less fat)
  • 5 garlic cloves
  • 1 lemon, quartered
  • 3 - 4 inch sprig rosemary (optional) or
  • 2 bay leaves (optional)
  • Salt and freshly ground black pepper
  • 2 lbs. red-skinned potatoes (peeled and sliced)
  • 3 T Extra virgin olive oil
Preheat oven to 450° F.

CHICKEN
Wash chicken under cold running water. Pat dry.
Place lemon, rosemary or bay leaf and 3 whole unpeeled garlic cloves in cavity along with salt and pepper.
Close chicken cavity.
Peel 2 garlic cloves. Slice in half.
Lift skin off breast and slip under skin.
Season the surface of the chicken with salt and pepper.
Place in roasting pan along with 3-4 tablespoons of water.

POTATOES
Peel potatoes and slice in 1 1/2-2 inch thick pieces.
Dry off on kitchen or paper towel.
Place 3 T olive oil in a second roasting pan.
Place in oven.
When hot, remove.
Add potatoes, shake well to cover with the hot oil.
Sprinkle with salt.

COOKING
Place both chicken and potatoes in 450 ° oven.
Cook for 1/2 hour.
Reduce heat to 375 ° F.
Remove potatoes and shake pan to evenly brown potatoes.
Check chicken occasionally making sure drippings are not burning. If liquid in pan dries up add a few more tablespoons of water.
Cook for another hour or till chicken cooked through. Test with a thermometer or by placing a fork in the joint of the thigh, if juice runs clear chicken is cooked
Remove from oven allowing chicken to rest 10 minutes before serving.
Note:
If potatoes are well browned before chicken is done, remove from oven - Return to hot oven for a few minutes before serving.

Adapted From:
Gastronomy of Italy
Anna Del Conte
Prentice Hall Press

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