Whole Roasted Chicken, Sicilian Style: Crispy Breadcrumb Crust!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor profile with a higher smoke point.

whole chicken

🥗Healthier: cornish hen

💰Cheaper: chicken thighs

Cornish hen is leaner while chicken thighs are more budget-friendly.

Remove the skin from the whole chicken using a paring knife, working on both the back and front until completely de-skinned.

Break 2 eggs into a large bowl and whisk them with a fork.

Roll the de-skinned chicken in the egg mixture to ensure it is fully coated.

Prepare dry breadcrumbs in a new bowl, adding a crushed clove of garlic, a handful of parsley, 0.5 teaspoon of salt, and black pepper, then mix with hands.

Coat the chicken in the breadcrumb mixture, ensuring every part is covered, and place it into an oven dish.

Add a little olive oil to the chicken and top it with more breadcrumbs if needed.

Chop potatoes and peppers into relatively large pieces, ensuring to remove seeds and white parts from the peppers.

Coat the chopped potatoes and peppers in the egg mixture and then in the breadcrumb mixture, mixing everything together.

Tie the chicken legs together with cooking string and place the breadcrumb-coated potatoes and peppers around it.

Position broccoli, onion, and carrots on top of the chicken and vegetables.

Pour about half a glass of dry white wine into one corner of the dish.

Sprinkle a final touch of black pepper over the dish.

Cover the dish with a lid and bake at 180°C (356°F) for one hour.

After one hour, remove the dish, add olive oil on top of the chicken and vegetables, and return it to the oven without the lid for an additional 20 to 25 minutes until crispy and golden.

Let the chicken rest for five minutes after removing it from the oven before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens