Jul 14 2026
Restaurants›Harvest Wine Bar & Restaurant›Roasted All Natural Half Chicken Scarpariello Recipe

Roasted All Natural Half Chicken Scarpariello Recipe

Inspired by Harvest Wine Bar & Restaurant
Time1h 30m
Serves4

dirty rice, garlic spinach, chorizo, cherry peppers, roasted piquillo peppers

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Ingredients

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For the Roasted Half Chicken

For the Dirty Rice

For the Garlic Spinach

For the Roasted Piquillo Peppers

Method

For the Roasted Half Chicken

  1. 1

    Prepare the Chicken

    Preheat your oven to 425°F (220°C). Pat the chicken halves dry with paper towels.

  2. 2

    Season the Chicken

    In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the chicken halves.

  3. 3

    Roast the Chicken

    Place the chicken halves in a roasting pan, skin side up. Add sliced cherry peppers around the chicken. Roast in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.

For the Dirty Rice

  1. 4

    Cook the Sausage

    In a large skillet, heat a tablespoon of olive oil over medium heat. Add the crumbled chorizo and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.

  2. 5

    Sauté Vegetables

    In the same skillet, add diced onion, bell pepper, and celery. Sauté until they are soft, about 5 minutes. Add minced garlic and cook for an additional minute.

  3. 6

    Cook the Rice

    Add the rice to the skillet and stir to coat. Pour in the chicken broth, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until rice is cooked and liquid is absorbed.

  4. 7

    Combine with Sausage

    Fluff the rice with a fork, then stir in the cooked chorizo. Season with salt and black pepper to taste.

For the Garlic Spinach

  1. 8

    Sauté Spinach

    In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  2. 9

    Add Spinach

    Add fresh spinach to the pan and toss to coat with the garlic oil. Cook until the spinach is wilted, about 2-3 minutes.

  3. 10

    Season

    Season with salt and black pepper to taste, and remove from heat.

For the Roasted Piquillo Peppers

  1. 11

    Prepare Piquillo Peppers

    In a bowl, toss the piquillo peppers with olive oil, salt, and black pepper.

  2. 12

    Roast Peppers

    Spread the peppers on a baking sheet and roast in the oven at 425°F (220°C) for about 15 minutes until slightly charred.

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