Italian-Style Roast Chicken with Savory Sauce
Savor the rich flavors of this Italian-style roast chicken with a homemade savory sauce, perfect for any gathering.
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Servings: 4
Calories: 610kcal
Equipment
- 1 roasting pan
- 1 food processor
- 1 Saucepan
- 1 carving board
- 1 foil
Ingredients
- 1 piece free-range chicken approximately 1.2 kg
- 70 g sliced prosciutto
- 4 sprigs fresh rosemary
- 1 piece onion quartered
- 2 sprigs fresh sage
- 150 ml extra-virgin olive oil
- 150 ml dry white wine
- 1 clove garlic
- 1 handful flat-leaf parsley leaves
- 175 g chicken livers
- 4 pieces anchovies
- 50 g Italian salami optional, such as soppressa or salami brianza
- 1 piece lemon finely grated zest and juice
- 4 tbsp dry white wine
- 2 tbsp white wine vinegar
Instructions
- Preheat Oven: Heat the oven to 200C/gas 6/fan 180C. Loosen the chicken breast skin and insert slices of prosciutto and a sprig of rosemary under it.
- Prepare Chicken: Place the remaining prosciutto, onion, and herbs in the chicken cavity. Secure with cocktail sticks and set in a roasting pan.
- Roast Chicken: Drizzle olive oil over the chicken, season, and roast for 1 hour 15 minutes, basting with wine periodically until cooked.
- Prepare Sauce: Blend garlic, parsley, livers, anchovies, and optional salami in a food processor until smooth.
- Cook Sauce: In a saucepan, combine the olive oil from the roasting pan with the liver mixture. Cook while stirring and add lemon juice, wine, and vinegar.
- Finish Sauce: Return the blended sauce to the saucepan and continue cooking until it reaches a velvety consistency. Season with parsley and lemon zest.
- Serve: Carve the chicken, discard used seasonings, and serve with the prepared sauce.
Nutrition
Calories: 610kcal | Carbohydrates: 8g | Protein: 25g | Fat: 49g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 31g | Trans Fat: 0.1g | Cholesterol: 209mg | Sodium: 502mg | Potassium: 524mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4964IU | Vitamin C: 26mg | Calcium: 34mg | Iron: 5mg