Italian Roast Chicken (Pollo Arrosto)
I think there are few dishes that stand out as iconic as roast chicken as, vegetarians aside, we have all seem to have had it in one or many forms, and it seems like people all over the world are doing what they can to put their personal spin on such a classic.
Today, I am going to share with you a delicious roast chicken recipe that I learned how to make during a recent trip in Italy, the dish was made as part of a week long culinary adventure through the heart of Tuscany and Umbria that included a few cooking classes at a villa near Soriano, the village where I stayed during the tour.
The preparation of the chicken is quite simple, but the magic comes from the spiced marinade that’s rubbed all over the outside of the chicken before roasting, and also having some nice potatoes cooked under the chicken to absorb those delicious juices.
Now, the technique is slightly different from the way I was shown to do it, but the flavor is all the same.
I’ve never found a need for a long introduction, so Andiamo!
Fennel Pollen
Before getting into the recipe, I feel like I need to talk about a particular ingredient that’s going to give the flavor of the chicken and potatoes the wow factor; fennel pollen.
I’m sure you’ve seen fennel in many forms like those big bulbs or fennel seeds, well fennel pollen is almost it’s own thing. Fennel pollen comes from a thin plant that pretty much grows in random spots around Italy like on the side of roads or in the fields, and is known for having a wonderful sweet and floral fennel flavor and aroma that is much stronger and more concentrated than fresh fennel or even fennel seeds.
Now, given that fennel pollen grows randomly and comes in tiny flower buds that have to be harvested by hand, it is a very expensive spice, especially if you live anywhere outside of Italy. A somewhat close substitution would be ground up fennel seeds, but it’s less potent than the pollen so you’d likely need to up the quantity by three times.
But hey, if you are that dedicated to having the real deal fennel pollen in your home, then I say go for it. It’s your money, after all. What I would suggest is storing fennel pollen like any spice, in a tight sealed jar and kept in a dark, cool place, but when kept in optimal storage it will pretty much never expire.
Serves 6
5 large sprigs of rosemary, leaves removed and roughly chopped, plus one sprig left whole
2 tsp fennel pollen (see above)
1 1/2 tsp sweet paprika
3 cloves of garlic, minced
1/2 tsp cayenne pepper (optional)
1 whole chicken
1 large lemon, cut in half
Salt and pepper
Olive oil
2 pounds potatoes, peeled and cut into thick wedges
Preheat the oven to 400 degrees F/180 C.
In a small bowl, combine the chopped rosemary, fennel pollen, paprika, garlic, and cayenne (if using)
Lay the chicken breast-side down onto a cutting board, then use a pair of kitchen sheers to remove the backbone (What’s known as spatchcocking). Flip the chicken over and press down on the breasts to flatten a bit.
Take a paring knife and jab the chicken all over, this will allow the flavor from the seasoning mixture to sink right in. Squeeze the lemon juice onto the chicken and use the spent lemon halves to rub the juice into all of the nooks and crannies. Drizzle with olive oil to coat and season all over with salt and pepper.
Place the potatoes with a large bowl then drizzle with olive oil, and season with salt and pepper.
Sprinkle 1/2 of the rosemary mixture onto the chicken and use your hands to rub all of that flavor into the skin. Toss the potatoes with half of the remaining mixture. Add enough olive oil to the remaining rosemary mixture to make a paste.
Dump the potatoes onto a baking sheet or roasting rack into a single layer, then lay the chicken on top and transfer to the oven. Roast for 45 minutes, or until the white meat reaches an internal temperature of 165 degrees F. Every 15 minutes, use the remaining sprig of rosemary to brush the reserved rosemary mixture onto the chicken.
Once cooked, allow the chicken to rest for at least 10 minutes before breaking down into individual pieces and serving with the potatoes.
(For an extra crispy skin, crank the oven up to 450 for the last 15 minutes.
This chicken would also taste great when grilled, but then you’d need to do the potatoes separately)
