Pollo Allo Spiedo Recipe
Recipe information
Make Pollo Allo Spiedo in just 2h 30m. free-range rosemary chicken | sautéed seasonal vegetables | roasted yukon gold potatoes
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Ingredients
Chicken
Vegetables
Potatoes
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. Roast the Chicken
Place the marinated chicken on a roasting rack in a roasting pan. Roast for about 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown. Baste occasionally with the pan juices.
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. Prepare the Potatoes
Wash and cut the Yukon Gold potatoes into quarters. Toss them with 2 tablespoons of olive oil, salt, and black pepper.
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.
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