Pollo Allo Spiedo Recipe
free-range rosemary chicken | sautéed seasonal vegetables | roasted yukon gold potatoes
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Ingredients
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Chicken
Vegetables
Potatoes
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a mixing bowl, combine olive oil, lemon juice, minced garlic, chopped fresh rosemary, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Place the whole chicken in a large zip-lock bag or a shallow dish. Pour the marinade over the chicken, ensuring it's well-coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight.
Cooking the Chicken
- 3
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 4
Preparing the Vegetables
- 5
Chop the Vegetables
Chop seasonal vegetables into bite-sized pieces.
- 6
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped vegetables, salt, and black pepper. Sauté for about 8-10 minutes, or until they are tender but still crisp.
Roasting the Potatoes
- 7
- 8
Roast the Potatoes
Spread the potatoes in a single layer on a baking sheet. Roast in the oven for about 30-35 minutes, or until golden and crispy, shaking the pan halfway through.
Serving
- 9
Plate the Dish
Once everything is cooked, carve the roasted chicken and serve it with sautéed seasonal vegetables and roasted Yukon Gold potatoes. Garnish with a sprig of fresh rosemary.
