One of my favorite things to buy at the market in Italy is the pollo arrosto, or roasted chicken.
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Simply prepared and cooked on a rotating spit, it’s always crispy and delicious.
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So yesterday, when the weather service issued a warning for Chicago, I thought, why not roast a chicken? Since I didn’t have a rotating spit, I decided to spatchcock my chicken, aka butterfly it.
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I dressed it with a bit of olive oil and a bunch of herbs and put it on a v-shaped rack so that the entire chicken rested above the pan. I surrounded it with chopped onions, sweet potatoes, carrots, and green peppers, then let the whole thing sit uncovered in the frig for a few hours, supposedly to produce a crispier skin.
At 5pm, it went into a 325° oven and roasted slowly for two hours.
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We kind of guessed from the wonderful aroma that filled the house that we were in for a treat, and yes, in fact, we were. Buon appetito!
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Makes one almost wish it might snow again soon.
Ciao,
Judy
Blogging In Italy 
What a great recipe! I never thought of butterflying a chicken. And many thanks for the refridge crisping tip.
I feel a bit guilty hoping you two will be snowed in again and come up with another terrific dish.
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Se ve delicioso Judy,
Saludos a Len,
Gustavo y Hilary
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Yum!
Sent from my iPad
>
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wow looks great!!
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The photography was appetizing and the aroma carried all the way to Washington
I donât think Len ever ate like that at Rimrock
Woody could do a lot of things but not cook at that level
Thank you for the Pictures
Have a nice day
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Len said there was some great food at Rimrock, as well as some strong spirits to wash it all down!
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I’ll be over tonight for leftovers!
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How I wish!
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