Crisp Oven-Roasted Chicken and Potatoes (Pollo Assutte-Assutte)

Page 168

Cuisine: Italian | Course Type: Main Courses

(1 review)

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Recipe Review

The name in Italian means dry in the sense of crisp and brown. I really wanted to like this more, but while there were crispy bits, it was not dry. I used minimal olive oil and a whole chicken breast, trimmed of obvious fat and cut into chunks. Even so, there was too much oil/grease/fat in the finished dish. I can't imagine it made with a whole chicken cut up and more olive oil. On the other hand, for such a simple dish (potato,chicken, oil, parsley, salt and pepper) the flavor is lovely. I will try this again with even less oil and a closer trimming of the chicken--tho I can't imagine using skinless chicken in a dish of this sort...

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