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–+ servings

Lemon and Rosemary Chicken (Pollo Arrosto)

Serving Size: 4
Evan Kleiman of Angeli Caffe in Los Angeles gave us the recipe for this simple, aromatic roast chicken.

Recipe by: Evan Kleiman

Cook Times

Active Prep10
Hands-On Cook0
Hands-Off Cook40
Passive60
Total Time1 hour 50 minutes
Recipe Serving Size4

Cooking Tools Required

9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

Ingredients

  • 1 whole chicken cut into 8 pieces
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh rosemary
  • 1/2 fresh lemon juice
  • 10 clove garlic thinly sliced
  • 1 lemon peel removed, pith and pulp chopped
  • 1 teaspoon Kosher salt more or less to taste, or dietary preference
  • 1/2 teaspoon freshly ground black pepper to taste

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.
Reheating Instructions
Heat in a 350 degree oven for 15 minutes or in the microwave on medium power until heated through

Nutrition

Calories: 672kcal | Carbohydrates: 5g | Protein: 36g | Fat: 56g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 718mg | Potassium: 434mg | Fiber: 2g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 3mg