Pollo arrosto al vino bianco

Ingredients*

• 1 whole chicken (about 1.5 kg)
• 3–4 garlic cloves
• 2 sprigs of rosemary
• 1 sprig of thyme (optional)
• 1 lemon (optional)
• 3–4 tablespoons extra virgin olive oil
• 1 knob of butter (optional)
• 1 glass of dry white wine
• Salt, to taste
• Black pepper, to taste
• 4–5 potatoes (optional side)

Serves: 4 people

Preparation

1. Preparing the chicken:
   1. Preheat the oven to 180°C.
   2. Rinse the chicken under running water and pat it dry with kitchen paper.
   3. Season the inside of the chicken with salt and pepper, then fill it with 2 crushed garlic cloves, 1 sprig of rosemary, and half a lemon.
2. Seasoning the chicken:
   1. Mix the extra virgin olive oil with the remaining chopped rosemary, the other crushed garlic cloves, salt, and black pepper.
   2. Massage the chicken well with this mixture, making sure to cover the entire surface.
   3. If desired, tie the chicken legs with kitchen twine to help it keep its shape during cooking.
3. Preparing the side (optional):
   1. Peel the potatoes and cut them into wedges.
   2. Season them with extra virgin olive oil, salt, pepper, and a little rosemary.
   3. Arrange them in the baking tray around the chicken.
4. Cooking the chicken:
   1. Place the chicken in a baking tray.
   2. If desired, add a few small knobs of butter on top of the chicken to make it more golden and crispy.
   3. Pour the white wine into the tray.
   4. Bake in the preheated oven at 180°C for about 1 hour and 30 minutes, or until the skin is golden and crispy and the juices run clear.
   5. During cooking, baste the chicken with the cooking juices to keep it moist.
5. Resting and serving:

Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve the roast chicken with the potatoes and a spoonful of the cooking juices.

Enjoy!