A Word From The Cook
“Roasted Young Chicken is the quintessential Italian country meal. We call it peasant food, but it’s Italian cuisine at its finest!”
- For the Chicken:
- 2 Young Chickens about 12 oz/ each (can also use game hens)
- ½-1 Cup of Chicken Broth
- 3 Teaspoons Garlic
- 2 Sprigs Fresh Rosemary (finely chopped)
- 2 Fresh Lemons
- 2 Tablespoons Parsley (chopped)
- 2 Med. Sized Carrots (sliced)
- 2 Stalks Celery (sliced)
- 1/4 Cup Extra Virgin Olive Oil
- 2 Teaspoons Butter
- Salt and Pepper to Taste
- For the Parmesan Bruschetta:
- 4 slices of French Bread
- 2 Fresh Garlic Cloves
- 2 Tablespoons Extra Virgin Olive Oil
- ¼ Cup Parmesan Cheese (Finely Grated)
- If you're going gluten-free, skip the Parmesan Brushetta and serve with mashed potatoes or roasted red potatoes.
Step 1 – Marinate Chicken or Game Hen
Wash chickens in cold water (remove innards), scrub skin and pat dry.
With a sharp chef’s knife, cut the chicken vertically, down the breast so it will lay flat in the pan when searing. Spine stays in tact. Cut away excess fat as well.
Rub chickens with a generous amount of garlic, olive oil, salt, pepper, and rosemary.
Place each chicken in a zip lock bag, add the fresh lemon juice from 2 lemons, and put the rinds in the bag.
Close the zip lock bag and massage the oil, lemon and spices into the chicken.
Step 2 – Sear and Bake
Pre-heat oven to 400 degrees.
Using cast iron skillet or heavy oven proof pan, set heat to medium high. Cover skillet generously with olive oil.
Sear chicken breast side down for 8 minutes. Then flip it over and sear for another 5 minutes, or so, until golden brown.
To the pan, add the carrots and celery, juices from the zip lock bag, the juice and rinds from 2 fresh lemons, and warm chicken broth.
Bake for 20 minutes in hot oven, until vegetables are tender and chicken measures 165 degrees.
While chicken is baking, prepare Parmesan Bruschetta. Simply rub the fresh peeled and cut end of a garlic clove directly onto both sides of sliced French bread. Then, dredge bread first in olive oil, then in parmesan. Bake in oven (uncovered) while chicken is cooking in oven – for about 10 minutes (until crisp and golden brown). Watch the video to see how we do it!
If you’re going gluten-free, skip the bread and serve with mashed potatoes or roasted red potatoes!
Step 3 – Prepare Reduction Sauce and Serve
When chicken is cooked thoroughly, remove chickens from pan and set aside.
Heat a medium sized sauté pan and coat with olive oil plus 1 teaspoon fresh chopped garlic.
When garlic begins to sizzle, pour liquid and vegetables from roasting pan, into sauté pan. Add butter and reduce liquid over high heat by swirling saucepan in a circular motion over the burner until thickened.
Place brushetta on serving platter, put chicken on top of bruschetta and drizzle reduction sauce and vegetables over the chicken.
Serve immediately and enjoy!