Pollo al Limone e Rosmarino (Lemon Rosemary Roasted Chicken)
Make Pollo al Limone e Rosmarino (Lemon Rosemary Roasted Chicken), an Italian dinner recipe with bone-in, skin-on chicken pieces (thighs and drumsticks), olive oil, fresh lemon juice. It has about 50 min, about 420 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Pollo al Limone e Rosmarino (Lemon Rosemary Roasted Chicken) is an Italian dinner recipe that takes about 50 min, makes 4 servings, has about 420 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 Limone e Rosmarino (Lemon Rosemary Roasted Chicken) ingredients
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh rosemary, chopped
- 3 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 lb small potatoes (e.g., Yukon Gold), halved or quartered
- 1 item red onion, cut into wedges
How to make Pollo al Limone e Rosmarino (Lemon Rosemary Roasted Chicken)
- Pat the 3 lbs chicken pieces completely dry with paper towels to ensure crispy skin.
- In a large bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 tablespoon chopped fresh rosemary, 3 minced garlic cloves, 1 teaspoon salt, and 0.5 teaspoon black pepper to create the marinade.
- Add the chicken pieces to the bowl with the marinade, tossing to ensure all pieces are evenly coated. For best flavor, cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat your oven to 400°F (200°C). If using, add 1 lb halved or quartered small potatoes and 1 red onion, cut into wedges, to the marinated chicken and toss to coat.
- Arrange the chicken and vegetables in a single layer on a large rimmed baking sheet or in a roasting pan, ensuring some space between pieces for even cooking.
- Roast for 35-45 minutes, flipping the chicken and vegetables once halfway through, until the chicken skin is deeply golden brown and crispy, and the chicken is cooked through.
- The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) reads 175°F (80°C). The potatoes should be tender and lightly browned.
- Remove the roasting pan from the oven. Let the chicken rest on the baking sheet for 5-10 minutes before serving. This allows the juices to redistribute for maximum tenderness and flavor. Serve hot with any pan juices drizzled over.
Pollo al Limone e Rosmarino (Lemon Rosemary Roasted Chicken) FAQ
How do I make Pollo al Limone e Rosmarino (Lemon Rosemary Roasted Chicken)?
Make Pollo al Limone e Rosmarino (Lemon Rosemary Roasted Chicken) 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 Limone e Rosmarino (Lemon Rosemary Roasted Chicken)?
The main ingredients include bone-in, skin-on chicken pieces (thighs and drumsticks), olive oil, fresh lemon juice, lemon zest, fresh rosemary, chopped. The full ingredient list is included on this page.
How long does Pollo al Limone e Rosmarino (Lemon Rosemary Roasted Chicken) take?
This recipe takes about 50 min, depending on prep speed and kitchen equipment.
How many calories are in Pollo al Limone e Rosmarino (Lemon Rosemary Roasted Chicken)?
Recipe Genius estimates about 420 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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