Lemon and Rosemary Chicken (Pollo Arrosto)
Garlic, lemon, and rosemary enhance simple, juicy roast chicken. André Baranowski

Evan Kleiman of Angeli Caffe in Los Angeles gave us the recipe for this simple, aromatic roast chicken.

Yield: serves 4


  • 1 (3 1/2-lb.) chicken, cut into 8 pieces
  • 12 cup extra-virgin olive oil
  • 12 cup fresh rosemary leaves
  • 14 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.