May 14, 2021


We know our pets

Rooster Salmoriglio Recipe

Chef notes

Chicken salmoriglio is a prime illustration of Sicilian cooking: refreshing herbs, lemon, honey, olive oil and greens. Easy and extraordinary.

System tip: Do not skip the action of slicing slashes into the hen. The cuts permit the seasonings to get into the meat for better taste in the course of and also assist speed the cooking.

Swap solution: Can swap newborn arugula for watercress.



Warmth the oven to 475 F with a rack in the lower-middle placement.


Grate 1 tablespoon zest from the lemons, then halve the lemons and trim off the pointed ends so the halves sit stably with minimize sides dealing with up set the lemon halves aside.


In a modest bowl, stir collectively the zest, garlic, dried oregano, 1½ teaspoons salt and 1/2 teaspoon pepper. Measure 1 tablespoon of the lemon-garlic mixture into a huge bowl. Stir 4 tablespoons of oil into the remaining mixture set apart.


To the huge bowl, incorporate the remaining 1 tablespoon oil, the honey, 2 teaspoons salt and 1/2 teaspoon pepper, then stir to incorporate.


Applying a sharp knife, cut parallel slashes about 1 inch aside all the way to the bone on each sides of each individual chicken thigh. Include the thighs to the bowl and convert to coat on all sides, rubbing the seasoning combination into the slashes.


Organize the chicken, skin-side up, and the lemon halves, lower-sides up, on a rimmed baking sheet. Roast right until the rooster is starting to brown and the thickest part reaches 165-170 F, about 20 minutes. Leaving the rooster in the oven, change on the broiler. Carry on to cook dinner until the chicken is deep golden-brown and the thickest aspect reaches about 175 F, about 5 minutes. Eliminate from the oven.


Place the watercress on a serving platter, creating a mattress for the hen. Using tongs, put the rooster on top of the watercress. Squeeze 3 tablespoons juice from 1 or 2 of the lemon halves, then stir the juice alongside with the clean oregano into the lemon-garlic oil to make the salmoriglio. Drizzle the sauce more than the hen and serve with the remaining lemon halves for squeezing.