Italian roast chicken
Pollo arrosto all'italiana
Recipe by Valentina Harris
SERVES 6
Preparation 5 minutes
Cooking 40 minutes
5 tbsp olive oil
3 tbsp fresh rosemary or sage leaves, or fresh marjoram or a combination of all three, chopped finely
5 cloves garlic, peeled, chopped coarsely
1 large chicken, weight about 1.5kg, jointed into sections (your butcher can do this for you)
sea salt and freshly milled black pepper
250ml water, chicken stock, or dry white wine
Preheat the oven to 200ºC/Gas Mark 6.
Put the olive oil in a roasting tin and add the herbs and the garlic. Add the chicken and mix it thoroughly with the oil, turning the joints over so as to coat them thoroughly. Sprinkle generously with salt and pepper, then place in the oven to roast for about 40 minutes, turning the joints over and basting occasionally with a little water, dry white wine or chicken stock. Serve hot or cold, once it's crisp and golden brown.
To take the chicken to your picnic, allow it to cool down completely at room temperature, before chilling, wrapping
and transporting.
