Lemon and Rosemary Chicken (Pollo Arrosto)

Name: Lemon and Rosemary Chicken (Pollo Arrosto)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 (3 1/2-lb.) chicken, cut into 8 pieces; 1 ⁄ 2 cup extra-virgin olive oil; 1 ⁄ 2 cup fresh rosemary leaves; 1 ⁄ 4 cup fresh lemon juice; 10 cloves garlic, thinly sliced; 1 lemon, peel removed, pith and pulp chopped; Kosher salt and freshly ground black pepper, to taste

Serves
serves 4

ANDRÉ BARANOWSKI

Evan Kleiman of Angeli Caffe in Los Angeles gave us the recipe for this simple, aromatic roast chicken.

Ingredients

1 (3 1/2-lb.) chicken, cut into 8 pieces
¹⁄₂ cup extra-virgin olive oil
¹⁄₂ cup fresh rosemary leaves
¹⁄₄ cup fresh lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.

Step 2

Heat oven to 475°. Arrange chicken in a 9" x 13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.

Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.
Heat oven to 475°. Arrange chicken in a 9" x 13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.