Pollo Arrosto con Rosamarino (Roast Chicken made with Rosemary)


4-6 lb. whole Chicken

1/2 Lemon

1 Tbsp. Olive oil

1 Tbsp. fresh Rosemary

1 Tsp. Salt

1/2 Tsp. Pepper

Clean and wash chicken with cold water, remove any chicken parts within the body cavity. Pat dry outside/inside. In a large cast iron skillet, place the chicken breast-side up. Squeeze 1/2 lemon over the chicken and then place the lemon inside the chicken cavity. Rub 1 Tbsp. olive oil over the chicken and sprinkle with salt, pepper, and fresh rosemary. Place 2 sprigs of rosemary inside the cavity of the bird.


Cook in your Forno Classico oven at 500 to 600°F or at 500°F in a traditional oven, covered with foil for about 30-45 minutes. Remove foil, pour 1/4 cup of white over chicken and cook for another 3-5 minutes until browned.

Patate Arrosto (Roasted Potatoes)

1 lb. Fingerling Potatoes

1 Tbsp. Salt

1/2 Tbsp. Pepper

1/2 Tbsp. fresh Rosemary

1/2 Tbsp. Oregano

2 tbsp. Butter

1 Tbsp. Olive Oil

1/4 – 1/2 tsp. Red Pepper (if you like a little spice)

1/4 cup white wine


Mix all the ingredients in a bowl and with your hands coat the potatoes with the mixture. Place the potatoes in a separate cast iron skillet, or place around the outside of your roast chicken before putting the skillet in the oven to cook. If cooking potatoes separately, cover with foil, cook for 35 minutes in a 500°F oven, moving the potatoes in the skillet every 10 minutes to help the cooking process. Remove foil and cook another 3-5 minutes until brown and caramelized.

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