May 23, 2011

pollo arrosto (roasted chicken)

this is by far one of our favourite chicken dishes of all time.  it was actually the first main dish we made from the book --  but since then, every time we've made it, i kept forgetting to snap a photo of it to go along with the recipe
finalmente... i remembered. 
so here it is... take it and eat it.

4 people
Preparation: 15'
Cooking Time: 1h
Difficulty: 1

about 6 sage leaves
2 full branches of rosemary
2 cloves of garlic
12 chicken legs (or you can do a whole chicken if you like -- we prefer legs)
1 lemon (we don't use this on the legs, but i guess with the whole chicken it works well)
the recipe says 5 tablespoons of olive oil -- but like i've said before, the rule in our kitchen is:
more is more.

preheat oven to 400F
finely chop the sage, rosemary and garlic
mix them together with salt and pepper
sprinkle the concoction all over the chicken (i like to rub it in good)
drown in olive oil -- the more oil, the more sauce for bread dipping!
 pop the pan in the oven and let it roast
take it out after about an hour
seriously, you can't go wrong.
you just can't.

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