Lemon and Rosemary Chicken (Pollo Arrosto)

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Evan Kleiman of Angeli Caffe in Los Angeles gave us the recipe for this simple, aromatic roast chicken.
Source: Saveur
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Lemon and Rosemary Chicken (Pollo Arrosto) Photo: Andre Baranowski
1 3 1⁄2-lb. chicken, cut into 8 pieces
1⁄2 cup extra-virgin olive oil
1⁄2 cup fresh rosemary leaves
1⁄4 cup fresh lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and freshly ground black pepper, to taste

1. Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.

2. Heat oven to 475°. Arrange chicken in a 9" x 13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.

SERVES 4

This article was first published in Saveur in Issue #127

Ratings & Reviews (6)

noAvatar
Excellent recipe, very simple flavors and real easy to make.
noAvatar
Simple, but does not disappoint. This is great for a week night when we do not want to stand over the stove after work.
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Perfect balance of olive oil and lemon juice. The flavors perfectly blend and are even better the next day.
noAvatar
I have made this several times and it's always delicious. Pairs well with yellow rice and a nice rioja.
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Evan Kleiman is my culinary hero! This recipe is so simple you almost wonder, "Do I need a recipe for this?" Just follow her lead and you'll have an excellent meal. I paired it with some homemade flatbread, zucchini, and yogurt dip. Then I sent the recipe to family and told them to make it right away. Delicious!
noAvatar
Awesome recipe! My chicken weighted about 6lbs. I doubled the garlic (because I like garlic), added a little more lemon juice and rosemary, but kept the olive oil the same. I also added about 6 cut up red potatoes. The prep work was a bit time consuming, but well worth the effort. I really loved the lemon and garlic flavor. The chicken and the potatoes were very flavorful and tender.

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