Porchetta Chicken Torta Recipe
Traditional oven roasted chicken served with roasted potatoes.
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Ingredients
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Chicken
Roasted Potatoes
Method
Preparation of Chicken
- 1
Prepare the Marinade
In a bowl, combine minced garlic, chopped rosemary, chopped thyme, olive oil, lemon zest, lemon juice, salt, and black pepper.
- 2
Marinate the Chicken
Place the whole chicken in a large resealable plastic bag or a baking dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.
Roasting the Chicken
- 3
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 4
Prepare for Roasting
Remove the chicken from the marinade and place it in a roasting pan. Discard the marinade.
- 5
Roast the Chicken
Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
- 6
Let it Rest
Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving.
Preparation of Roasted Potatoes
- 7
Prepare the Potatoes
While the chicken is marinating, preheat the oven to 425°F (220°C). In a mixing bowl, toss the halved baby potatoes with olive oil, chopped rosemary, salt, and black pepper until evenly coated.
- 8
Roast the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet and roast them in the oven for 30-35 minutes, or until golden brown and tender.
