Simplicity is the key to Italian food and high quality ingredients. One of my favourite dishes to this day remains roast chicken and potatoes with rosemary and garlic. Then have a mixed, green or rocket salad on the side. I used to eat this dish over and over again when I was at home in Wales and when I lived in Assisi.
It's simple and wonderfully delicious. So the recipe is easy. 1 good quality chicken
Potatoes cut into chip shape
Lots of rosemary
A good 6 cloves of garlic with skin on (I like more so its really up to you - with the skin on do not worry if you think its too much - just experiment).
Good extra virgin olive oil
That's it simple.
Put the chicken in a large roasting tin and cover with extra virgin olive oil and lots of the sprigs of rosemary - I tend to pick off the rosemary leaves from the sprig and cover the chicken.
Put in oven to roast.
In the meantime cut the potatoes into chip shapes and put in a bowl. Baste with extra virgin olive oil, rosemary leaves and some chopped garlic - do not be shy with the rosemary and garlic. Add some sea salt.
About 50 minutes before the chicken is cooked you can surround the chicken with the potatoes or if the roasting tin is not big enough roast in another warmed up roasting tin. Roast until a golden/crispy colour checking that they do not go too dark and over crispy.
Serve with a side salad - green or mixed or a rocket salad.
And do not forget to have wonderful bread to mop up any juices and the olive oil from the salad!!!
This simple dish is simply delicious - when I lived in Assisi, Umbria, Italy I loved it and when I was in Wales I still loved it and do so to this day!!