Jul 14 2026
Restaurants›Ristorante Del Lago›Pollo Arrosto Recipe

Pollo Arrosto Recipe

Inspired by Ristorante Del Lago
Time1h 30m
Serves4

Red Bird Chicken, Roasted Potatoes, Salsa Verde

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Ingredients

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Main Ingredients

Salsa Verde

Method

Preparation of Chicken and Potatoes

  1. 1

    Preheat the Oven

    Preheat your oven to 425°F (220°C).

  2. 2

    Prepare the Chicken

    Pat the Red Bird Chicken dry with paper towels. Rub olive oil all over the chicken, then season generously with salt, black pepper, garlic powder, and dried oregano, ensuring the seasoning is evenly distributed.

  3. 3

    Prepare the Potatoes

    Wash and chop the potatoes into quarters. In a bowl, toss the potato pieces with olive oil, salt, and black pepper until well-coated.

  4. 4

    Arrange in Baking Dish

    Place the seasoned chicken in the center of a large roasting pan and arrange the potatoes around it.

Roasting

  1. 5

    Roast the Chicken and Potatoes

    Roast in the preheated oven for approximately 1 hour and 15 minutes, or until the chicken's internal temperature reaches 165°F (75°C) and the potatoes are golden brown and tender. Baste the chicken with pan juices halfway through the cooking time.

Preparation of Salsa Verde

  1. 6

    Blend Salsa Verde Ingredients

    In a blender or food processor, combine fresh cilantro, fresh parsley, garlic, lime juice, olive oil, and salt. Blend until smooth, adjusting seasoning to taste.

Serving

  1. 7

    Serve the Dish

    Remove the chicken and potatoes from the oven. Let the chicken rest for about 10 minutes before carving. Serve the chicken and potatoes hot, drizzled with salsa verde on top.

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