Porchetta Recipe
Traditional oven-roasted chicken served with roasted potatoes and grilled peppers.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Dish
Roasted Potatoes
Grilled Peppers
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a small bowl, combine minced garlic, chopped rosemary, thyme, olive oil, salt, and black pepper. Rub this mixture all over the chicken, both inside and out. Let it marinate for at least 1 hour, or overnight in the refrigerator for best results.
- 2
Roast the Chicken
Preheat your oven to 375°F (190°C). Place the marinated chicken in a roasting pan. Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Baste the chicken with its juices halfway through cooking.
Roasting the Potatoes
- 3
Prepare the Potatoes
While the chicken is marinating, wash and halve the baby potatoes. Toss them with olive oil, salt, black pepper, and chopped rosemary in a large bowl.
- 4
Roast the Potatoes
Spread the seasoned potatoes on a baking sheet lined with parchment paper. Place them in the oven alongside the chicken for the last 40 minutes of the chicken's cooking time, turning them once halfway through.
Grilling the Peppers
- 5
- 6
Grill the Peppers
Heat a grill pan over medium-high heat. Grill the peppers for about 4-5 minutes on each side, until they are tender and have grill marks. Remove from heat and set aside.
