Chicken baked with rosemary and garlic

Chicken baked with rosemary and garlic

Pollo al rosmarino e aglio

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

Needless to say, for this dish I would use one of those chickens which has lived in the courtyard and eaten the odd seed and piece of corn scratched out of the soil – naturally free-range. Italians like this simple dish, which is good hot or cold.

Ingredients

Quantity Ingredient
1 x 2kg whole chicken
8 garlic heads, whole
2 sprigs rosemary
6 tablespoons olive oil
salt
150ml dry white wine
pepper

Method

  1. Preheat the oven to 200ºC. Put the chicken into a casserole or baking tray. Add the garlic and rosemary and then pour in the olive oil. Sprinkle with salt and pepper to taste, then mix with your hands to coat everything well with oil.
  2. Put into the preheated oven and bake for 1 1/2 hours. Halfway through this cooking time, pour in the wine and mix well.
  3. Continue to the end of the cooking time, remove from the oven and serve with spinach or a green salad.

Leftovers

  • Use any leftover meat you can strip from the chicken carcass to make the chicken dumplings for a stracciatella con gnochetti di pollo.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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