POLLO ALLA GRAPPA ED ERBETTE - VIDEORICETTA- NANAS FOOD VLOG

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being versatile.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and remain juicy.

carrots

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables are convenient and budget-friendly.

fresh herbs

🥗Healthier: dried herbs

Dried herbs are more shelf-stable and still flavorful.

Preheat oven to 425°F (220°C).

Pat the chicken dry with paper towels and place it in a roasting pan.

Drizzle olive oil over the chicken and rub it all over the skin.

Season the chicken generously with salt, black pepper, and red pepper flakes.

Stuff the cavity with garlic cloves, lemon halves, and bay leaves.

Tie the legs together with kitchen twine and tuck the wing tips under the body.

Chop the carrots, potatoes, and onions into large pieces and arrange them around the chicken in the pan.

Drizzle the vegetables with olive oil and season with salt and pepper.

Sprinkle chopped rosemary, thyme, and parsley over the chicken and vegetables.

Pour chicken broth into the bottom of the roasting pan.

Roast in the preheated oven for 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C).

Baste the chicken with pan juices halfway through cooking.

Remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Serve the chicken with the roasted vegetables.

Cooking Techniques

Spice Level:

Allergens