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Pollo Arrosto with Lemon and Rosemary
Secondi Free recipe

Pollo Arrosto with Lemon and Rosemary

A golden roast chicken stuffed with lemon and herbs, blanketed in olive oil.

Time110 min
Servings4
Rating4.8
Level: Easy Chef tested Printable
In the Vino Santo kitchen
In the Vino Santo kitchen
In the Vino Santo kitchen

Method

  1. Dry-brine bird overnight uncovered in the fridge.
  2. Stuff the cavity with halved lemons, garlic, and herbs.
  3. Rub with olive oil and salt, truss the legs.
  4. Roast at 200C for 75 minutes until juices run clear, rest 15 minutes.

Chefs note

This recipe is included with every Vino Santo membership, along with print-friendly cards and step-by-step video for members.

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