Pollo al Forno con Rosmarino e Limone (Rustic Baked Chicken with Rosemary and Lemon)
Make Pollo al Forno con Rosmarino e Limone (Rustic Baked Chicken with Rosemary and Lemon), an Italian dinner recipe with bone-in, skin-on chicken thighs, bone-in, skin-on chicken drumsticks, olive oil. It has about 50 min, about 430 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Pollo al Forno con Rosmarino e Limone (Rustic Baked Chicken with Rosemary and Lemon) is an Italian dinner recipe that takes about 50 min, makes 4 servings, has about 430 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonPollo al Forno con Rosmarino e Limone (Rustic Baked Chicken with Rosemary and Lemon) ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 pieces bone-in, skin-on chicken drumsticks
- 3 tbsp olive oil
- 3 large fresh rosemary sprigs
- 1 whole lemon
- 4 cloves garlic cloves
- 1.5 tsp kosher salt
- 0.75 tsp black pepper
How to make Pollo al Forno con Rosmarino e Limone (Rustic Baked Chicken with Rosemary and Lemon)
- Preheat your oven to 400°F (200°C). Arrange an oven rack in the middle position.
- Thoroughly pat the chicken pieces dry with paper towels to ensure crispy skin. This is a crucial step for browning.
- In a large roasting pan or oven-safe skillet, drizzle 3 tablespoons of olive oil. Add the 3 large fresh rosemary sprigs (or 1 tbsp dried), 4 smashed garlic cloves, and 1 thinly sliced lemon to the pan, scattering them evenly.
- Place the dried chicken pieces directly on top of the rosemary, lemon, and garlic. Season the chicken generously with 1.5 teaspoons of kosher salt and 0.75 teaspoon of black pepper on all sides, ensuring even coverage.
- Roast the chicken in the preheated oven for 25 minutes. This initial high-heat roast will start to crisp the skin.
- Carefully flip the chicken pieces using tongs to ensure even cooking and browning on both sides. Continue roasting for another 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) in the thickest part.
- To achieve extra crispy skin, you can turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.
- Remove the roasting pan from the oven. Let the chicken rest in the pan for 5-10 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender.
- Serve the chicken with the pan juices spooned over the top, along with the roasted lemon slices, rosemary, and garlic cloves.
Pollo al Forno con Rosmarino e Limone (Rustic Baked Chicken with Rosemary and Lemon) FAQ
How do I make Pollo al Forno con Rosmarino e Limone (Rustic Baked Chicken with Rosemary and Lemon)?
Make Pollo al Forno con Rosmarino e Limone (Rustic Baked Chicken with Rosemary and Lemon) by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Pollo al Forno con Rosmarino e Limone (Rustic Baked Chicken with Rosemary and Lemon)?
The main ingredients include bone-in, skin-on chicken thighs, bone-in, skin-on chicken drumsticks, olive oil, fresh rosemary sprigs, lemon. The full ingredient list is included on this page.
How long does Pollo al Forno con Rosmarino e Limone (Rustic Baked Chicken with Rosemary and Lemon) take?
This recipe takes about 50 min, depending on prep speed and kitchen equipment.
How many calories are in Pollo al Forno con Rosmarino e Limone (Rustic Baked Chicken with Rosemary and Lemon)?
Recipe Genius estimates about 430 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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