Roast chicken with potatoes (Pollo arrosto con patate) from Rao's Cookbook: Over 100 Years of Italian Home Cooking by Frank Pellegrino

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on August 20, 2012

    p. 82 Quick, Simple & Delicious - what more could you ask for! A large chicken (mine was 6.5 lbs) is dressed with lemon juice, S&P and fresh rosemary. Lemon rinds and more sprigs of rosemary are placed inside the bird and I also added some garlic cloves. Potatoes are quartered then tossed in evoo, S&P (yup, I added some garlic too!). The book has you roast at 450 but I can’t stand the smoking that typically occurs at this heat so I compromised and went w 375. Our chicken was tender, moist and delicious. The taters were perfectly crisp and exceptionally flavourful. We loved this dish and will use this method again. I’d baste half way through next time.

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