Gallina arrosto con aglio e olio, con funghi e cipolle

Recipe from The Other Guy

This has been one of my family’s favorite dish’s forever!
My kids go absolutely crazy for this dish every time my wife or I make it!


Chicken parts (12-16 pieces)
Fresh Garlic (4-6 large cloves)
Fresh Lemons (4-5 large)
1/4 cup extra virgin olive oil
1 box mushrooms (1 box)
5-6 large white onions (5-6 large)
1/2 cup frozen baby Peas (1/2 cup)
Salt, black pepper, oregano, rosemary (optional)


• In a large deep roasting pan, add varied chicken parts as you desire (I typically use a combo of thighs, wings, legs and breasts). Lightly salt and pepper the chicken pieces.

• Drizzle extra virgin olive oil, lots of minced fresh garlic and fresh squeezed lemon juice over the chicken. I also like to add in a light sprinkling of rosemary and oregano.

• Place in a pre-heated oven set at 375 degrees.

• Approximately one and a half hours into the cooking process, add in the sliced onions and mushrooms. This will help insure that they are cooked properly, but not shrivel up the pieces thereby keeping the integrity, flavor and size of the vegetables.

• Let it cook for approximately two +/- hours as required, checking on it, turning the chicken parts over midway to insure a nice roast on all sides.

• Also be sure to continually re-baste the chicken with the juices that will gather at the bottom of the pan. This will add flavor to the dish.

• After two hours or so, the chicken should have a nice dark roasted appearance. Pull the pan from the oven.

• Transfer the roasted chicken and vegetables to a large serving platter and rebaste the chicken with the pan juices.

• Garnish the plate with fresh slices of lemon and serve!

Perfect companion dishes are roasted sliced rosemaryinfused potatoes as a starch and a vibrant Italian-style mixed salad of red wine vinegar and virgin olive oil.

……Bon Apetito!

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