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La Romanza Bistro Italiano's Roasted Chicken

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Eimee Pellegrini, Owner and Chef of La Romanza shares her popular roast chicken recipe. Lemon and rosemary notes in the marinade, and a rich reduction sauce bring classic country cooking to your home or next dinner party!
Ingredients
For the chicken
  Young chicken 24 Ounce (12 ounce each)
  Extra virgin olive oil 2 Tablespoon
  Fresh rosemary 1⁄2 Teaspoon
  Lemon 1
  Salt To Taste
  Pepper To Taste
  Carrots 2 Medium, sliced
  Celery stalk 2 , slice
  Chicken broth 1 Cup (16 tbs), warm
For marinade
  Lemon 2
  Extra virgin olive oil 4 Tablespoon
  Butter 2 Teaspoon
  Garlic 2 Teaspoon, minced
  Parsley 2 Tablespoon, chopped finely
  Fresh rosemary 1⁄2 Teaspoon, finely chopped
For the parmesan bruschetta
  French bread slices 4
  Garlic 2 Clove (10 gm)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
For sauce
  Extra virgin olive oil 1 Tablespoon
  Garlic 1 Teaspoon
Directions

GETTING READY
1. Wash chickens in cold water, remove innards, scrub skin and pat dry.
2. With a sharp chef’s knife, cut the chicken vertically, down the breast so it will lay flat in the pan when searing. Spine stays intact. Cut away excess fat as well.
3. Rub chickens with a generous amount of garlic, olive oil, salt, pepper, and rosemary.
4. Place each chicken in a zip lock bag, add the fresh lemon juice, and put the rinds in the bag.
5. Close the zip lock bag and massage the oil, lemon and spices into the chicken. Refrigerate overnight.
6. Pre-heat oven to 400 degrees F.

MAKING
7. Using cast iron skillet, set heat to medium high. Cover skillet with olive oil.
8. Sear chicken breast side down for 8 minutes. Then flip it over and sear for another 5 minutes.
9. To the pan, add the carrots and celery, juices from the zip lock bag, the juice and rinds from fresh lemons, and warm chicken broth.
10. Bake for 20 minutes in hot oven, until vegetables are tender.
11. Meanwhile for making parmesan bruschetta - Rub the fresh peeled and cut end of garlic clove directly onto both sides of sliced French bread.
12. Dredge bread first in olive oil, then in parmesan. Bake in oven while chicken is cooking in oven - for 10 minutes.
13. When chicken is cooked thoroughly, remove chickens from pan and set aside.
14. For making reduction sauce – Heat a medium sized sauté pan and coat with olive oil and garlic.
15. When garlic begins to sizzle, pour liquid and vegetables from roasting pan, into sauté pan.
16. Add in the butter and reduce liquid over high heat by swirling saucepan in a circular motion over the burner until thickened.

SERVING
17. Place bruschetta on serving platter, put chicken on top of bruschetta and drizzle reduction sauce and vegetables over the chicken. Serve immediately!

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Roasted
Restriction: 
High Protein, Low Sugar
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4
Subtitle: 
Italian Roasted Chicken

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