Pollo Arrostito Recipe

Inspired by Grappa '72

Time1h 30m

Serves4

Roasted free-range chicken with asparagus, fresh rosemary and lemon

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Ingredients

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1
Preheat the Oven
Preheat your oven to 200°C (400°F).
2
Prepare the Chicken
Pat the chicken dry with paper towels. Rub it all over with olive oil, salt, and black pepper. Place the garlic cloves inside the cavity of the chicken along with half of the fresh rosemary.
3
Prepare the Asparagus
Trim the ends of the asparagus and place them in a bowl. Drizzle with olive oil, salt, and pepper, then toss to coat.
4
Roast the Chicken
Place the chicken in a roasting pan and add the asparagus around it. Squeeze the juice of the lemon over the chicken and asparagus, then place the lemon halves inside the chicken cavity.
5
Add Rosemary
Sprinkle the remaining fresh rosemary over the chicken and asparagus.
6
Roasting Time
Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken is cooked through and juices run clear. The internal temperature should reach 75°C (165°F).
7
Rest and Serve
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. Serve with roasted asparagus.