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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Pollo Arrosto (Roasted Chicken) Recipe

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This recipe for Pollo Arrosto (Roasted Chicken) is from What's Cooking at Brewer Island Elementary School, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3-4 lb. fresh frying chicken
1 lemon
4 sprigs each fresh rosemary, thyme, sage and basil
Extra virgin olive oil
Salt and fresh ground pepper to taste
Directions:
Directions:
To prepare chicken, remove neck and giblets. Rinse and pat dry chicken, inside and out. Salt and pepper the cavity. Squeeze 1/2 lemon into cavity and leave the lemon itself inside. Place three sprigs of each herb inside the cavity.
Rub outside of chicken with olive oil, paying particular attention to the breast, wings and drumsticks. Tuck the tips of the wings back under the body to prevent them from burning.
Strip the leaves of the herbs from their stems. Discard stems. With your fingers, separate the skin from the breast, and push some leaves of the herbs as far back under the skin as you can get, to the thickest part of the breast.
Place the chicken into a deep (4"+) roasting pan. This will help it stay moist.
Squeeze the remaining half of the lemon over the outside of the bird. Tear the lemon into small pieces and place them in the pan, around the bird. Salt and pepper the skin, and sprinkle the remaining herbs on as well.
Preheat oven to 500ºF. Place the chicken on the middle rack and roast for 1/2 hour, until the sin begins to turn golden brown. This seals in the juices. Reduce oven heat to 375ºF and continue roasing for at least another hour. To check for doneness, pull a thigh away from the body. If it comes away easily, there is no pinkness and juices run clear, it's done. Otherwise continue to check every 15 minutes until it is done.

 

 

 

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