Pollo Arrosto con Rosamarino

Easy, delicious and the best way to make a roasted chicken — in a Forno Classico oven. High heat is the key to roast the whole bird quickly and keep the juices inside the chicken for the perfect moist flavor.

How to Make Pollo Arrosto con Rosamarino

Step 1: Clean And Prepare the Chicken
Rinse the chicken thoroughly under cold water and remove any parts from the cavity. Pat dry inside and out with paper towels.

Step 2: Position the Chicken
Place the chicken breast-side up in a large cast iron skillet.

Step 3: Add Lemon Flavor
Squeeze half a lemon over the chicken, then place the lemon inside the cavity.

Step 4: Season the Chicken
Rub 1 tablespoon of olive oil over the entire chicken. Season with salt, pepper, and fresh rosemary.

Step 5: Stuff with Aromatics
Place 2 sprigs of rosemary inside the chicken cavity.

Step 6: Initial Roasting
Cook in your Forno Classico oven at 500–600°F, or in a traditional oven at 500°F. Cover with foil and roast for 30–45 minutes.

Step 7: Finish and Brown
Remove the foil, pour 1/4 cup of white wine over the chicken, and cook for another 3–5 minutes until the skin is nicely browned.

How to Make Patate Arrosto (Roasted Potatoes)

Step 1: Prepare the Mixture
Combine all the ingredients in a bowl.

Step 2: Coat the Potatoes
Using your hands, mix well to fully coat the potatoes with the seasoning.

Step 3: Arrange for Cooking
Place the potatoes in a separate cast iron skillet, or arrange them around the outside of your roast chicken in the same skillet.

Step 4: Cover and Roast
If cooking separately, cover the skillet with foil and cook in a 500°F oven for 35 minutes. Stir or move the potatoes every 10 minutes to ensure even cooking.

Step 5: Finish and Caramelize
Remove the foil and cook for another 3–5 minutes until the potatoes are browned and caramelized.