Pollo assutte - assutte
CRISPY OVEN-ROASTED CHICKEN AND POTATOES - Nancy Harmon Jenkins
Preparation - Simple
Assutto means asciutto, which means dry, in the sense of crisp and brown and cooked without a sauce. A similar preparation, called agnello assutte-assutte, is made with lamb.
- 4 to 5 pounds chicken, cut in parts
- 3 pounds baking potatoes, peeled and cut in chunks
- 1/2 cup extra virgin olive oil (less, if you so choose)
- 1/2 cup minced flat-leaf parsley
- Sea salt and freshly ground black pepper to taste
PREHEAT the oven to 425 degrees F.
MIX the potato chunks in a howl with half the olive oil, half the parsley, and a generous amount of salt and pepper. Toss to coat well, then spread over the bottom of a roasting pan large enough to hold all the potatoes in one crowded layer.
IN the same bowl, mix the chicken parts with the remaining oil and parsley and more salt and pepper, again stirring to coat well. Arrange the chicken over the top of the potatoes. Place in the oven and bake for 30 minutes, then turn the chicken pieces over, at the same time stirring the potatoes, and return to the oven for an additional 30 minutes. The chicken is done when crisp and brown and the potatoes should be roasted to a fine golden color. If the potatoes have not browned, remove the chicken pieces to a heated platter, raise the oven heat to 500 degrees F. and return the potatoes to the oven for 10 minutes or so, or until they are done to a turn.
Flavors of Puglia
Nancy Harmon Jenkins
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