Pollo disossato al forno con rosmarino e aglio……Roasted Rolled Chicken Stuffed with Rosemary and Garlic

By Simon    

June 26, 2014

A truly delicious and simple Chicken dish. Today we are stuffing our rolled joint with plump garlic cloves and fresh picked rosemary, a traditional method used all over Italy. Our invitation is to feel into what you would like to include in your stuffing, aromatic herbs, sage works well, sun ripened tomatoes, pecorino and chestnuts are just a few beautiful additions. A wonderful dish to share with friends and family on a warm summers evening. Give it a go, we are sure you and your guests' tasty buds will love it !!!

  • Prep: 30 mins
  • Cook: 1 hr
  • Yields: 4 Generous


1 Chicken free and organic

1 Head of garlic

1 Large bunch Fresh rosemary

Sea salt and freshly milled black pepper

1 Splash Olive oil

2 Bunch Tomatoes on the vine

1 Splash Olive oil

1 Splash Worcestershire sauce

1 Scattering Rock sea salt

1 Lettuce

Black pepper to season

30 Baby new potatoes

4 Red peppers

Sea salt and freely milled black pepper

1 Handful Parmesan Reggiano

1 Scattering Fresh picked herbs

Olive oil


How to roll and tie a boned chicken.

Turn the leg meat inwards placing one side over the other to close the gap in the centre.  Arrange the flesh into a rectangle.  Place your chosen stuffing on the chicken and season well, today we are using plump garlic cloves and sprigs of fresh picked rosemary. Simply roll up the chicken, tucking flesh inside and ensuring that it is all covered with skin.

Lay a sprig of rosemary on top.  Tie the chicken with string to secure it, wrapping the string lengthways twice around the bird.  Then tie string around the bird at intervals of 3cm.  Tie the end of the string securely to the lengthways string, cutting off any excess.

To roast the bird.

Pre heat the oven to 180c.

Place the rolled chicken on a roasting tray, drizzle with olive oil and season.  Put into the preheated oven for 1 - 1 1/2 hours, depending on the size of the chicken.  Check by inserting a skewer into the largest part of the rolled joint, ensuring the juices run clear.

Today we served our rolled chicken with a salad of roasted and juicy vine tomatoes, smashed baby potatoes with roasted and peeled red peppers, a large grating of Parmesan Reggiano, finished off with a sprinkling of fresh herbs.



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