Lemon and Rosemary Chicken (Pollo Arrosto)

  • Serves

    serves 4


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


  • 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


Step 1

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

Step 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.

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