Pollo Arrosto Recipe

Prepare marinade

In a medium bowl combine 3 tbs olive oil, chopped rosemary, thyme, parsley, minced garlic, lemon juice, lemon zest, 1.25 tsp salt, 1/2 tsp black pepper and red pepper flakes if using. Whisk until emulsified.

Marinate chicken

Pat the half chicken dry with paper towels. Rub the marinade evenly under the skin and over the exterior of the chicken, working it into cavities and under the breast skin where possible. Place chicken in a covered container or zip-top bag and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for best flavor.

Bring to room temperature

Remove the marinated chicken from the refrigerator 30–45 minutes before roasting so it comes closer to room temperature. Preheat oven to 425°F (220°C) while the chicken rests.

Roast chicken

Place the chicken on a rack in a shallow roasting pan or cast-iron skillet, skin side up. Roast at 425°F (220°C) for 20 minutes, then reduce oven to 400°F (200°C) and continue roasting another 20–30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C) and the juices run clear. Total roast time will be about 40–50 minutes depending on size.

Rest

Remove chicken from oven and tent loosely with foil. Let rest 10–12 minutes before cutting to allow juices to redistribute.

Prepare kale

While chicken roasts, remove stems from kale and tear leaves into bite-sized pieces. Rinse and spin dry or pat with towels.

Sauté garlic

In a large skillet over medium heat, warm 1 tbs olive oil until shimmering. Add 2 sliced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Wilt kale

Add the torn kale to the skillet in batches, tossing to coat with oil and garlic. Pour in 1/2 cup chicken broth, cover, and let steam 3–5 minutes until kale is tender but still deep green.

Season

Uncover and cook 1–2 minutes to evaporate excess liquid. Season with 1/2 tsp salt, 1/4 tsp black pepper and squeeze a lemon wedge over the kale. Keep warm in the skillet off heat until ready to plate.

Make topping

Combine the diced roasted red pepper, 1/4 cup halved black olives, 1 finely chopped garlic clove, 1 tbs chopped Italian chilis, 1 tbs olive oil and 1 tsp red wine vinegar in a small bowl. Stir to combine, then season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust acidity or salt as desired.

Warm briefly (optional)

If you prefer a warm topping, gently heat the mixture in a small skillet over low heat for 1–2 minutes until just warmed; do not cook long or the olives will toughen.

Plate and garnish

Spoon a generous bed of the warm black Tuscan kale onto each plate. Carve the rested half chicken into portions (breast and thigh) and place on top of the kale. Spoon the bell pepper–olive–garlic–chili mixture over the chicken and around the plate. Finish with a sprinkle of chopped fresh parsley and an extra drizzle of olive oil if desired.

Serve hot. Leftover carved chicken pieces refrigerate up to 3 days; reheat gently in a 325°F (160°C) oven covered with foil to avoid drying. Kale can be stored separately.