This young chicken (or game hen) is marinated over night, seared over a hot stove, then roasted in the oven. A signature dish at La Romanza Bistro Italiano in Seattle, it's tender, juicy and beautiful!

1. RECIPE
Faraona Arrostito
(Roasted Chicken)
Prep: 1 hr | Serves: 4
This young chicken (or game hen) is
marinated over night, seared over
the stove, then roasted in the oven.
It’s tender, juicy and beautiful!
RECIPE VIDEO

2. INGREDIENTS
For the Chicken Parmesan Bruschetta
• 2 Young Chickens about 12 oz/ each (can • 4 Slices of French Bread
also use game hens)
• 2 Fresh Garlic Cloves
• ½-1 Cup of Chicken Broth
• 2 Tablespoons Extra Virgin Olive Oil
• 3 Teaspoons Garlic
• ¼ Cup Parmesan Cheese (Finely Grated)
• 2 Sprigs Fresh Rosemary
• 4 Fresh Lemons
• 2 Tablespoons Parsley (finely chopped)
• 2 Med. Sized Carrots (sliced)
• 2 Stalks Celery (sliced)
• 1/4 Cup Extra Virgin Olive Oil
• 2 Teaspoons Butter
• Salt and Pepper

3. {STEP 1 }
Marinate the Young
Chicken or Game Hen

4. {STEP 1} Marinate Chicken or Game Hen
Wash chickens in cold water (remove innards), scrub skin
and pat dry.
With a sharp chef’s knife, cut the chicken vertically down the
center of the breast, so it will lay flat in the pan when seared.
Spine should stay in tact. Remove excess fat.
Rub chickens with a generous amount of garlic, olive oil, salt,
pepper and rosemary.
Place each chicken in a zip lock bag, add the fresh lemon
juice from 2 lemons and put the rinds in the bag. Close the
zip lock bag and massage the oil, lemon and spices into the
chicken.
Refrigerate overnight.

5. { STEP 2 }
Sear and Bake
While chicken is baking, prepare Parmesan Bruschetta. Simply rub the fresh
peeled and cut end of a garlic clove directly onto both sides of sliced French
bread. Then, dredge bread first in olive oil, then in parmesan. Place on rack in
oven and bake with chicken for about 10 minutes (until crisp and golden brown).
Watch the video to see how we do it!

6. {STEP 2} Sear and Bake
Pre-heat oven to 400 degrees.
Using cast iron skillet or heavy oven proof pan, set heat
to medium high. Cover skillet generously with olive oil.
Sear chicken, breast side down for 8 minutes. Then flip it
over and sear for another 5 minutes, or so, until golden
brown.
To the pan, add the carrots and celery, juices from the
zip lock bag, the juice and rinds from 2 fresh lemons and
warm chicken broth.
Bake for 20 minutes in hot oven, until vegetables are
tender and chicken measures 165 degrees.

7. {STEP 3 }
Prepare Reduction
Sauce and Serve!

8. {STEP 3} Prepare Reduction Sauce and Serve!
When chicken is cooked thoroughly, remove chickens
from pan and set aside.
Heat a medium sized sauté pan and coat with olive oil
plus 1 teaspoon fresh chopped garlic.
When garlic begins to sizzle, pour liquid and
vegetables from roasting pan, into sauté pan. Add
butter and reduce liquid over high heat by swirling
saucepan in a circular motion over the burner until
thickened.
Place brushetta on serving platter, put chickens on top RECIPE VIDEO
of bruschetta, and drizzle reduction sauce and
vegetables over the chicken. Serve!

9. EAT & ENJOY
Holly’s Blog
Country cooking, or what we like to call
“peasant food” is at the heart of all great
cuisine. Cooking traditions to a large
extent define people’s identities and way
of life. What they cook is typically
influenced by……..
{READ MORE}
RECIPE VIDEO

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