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Pollo croccante alle erbe

herb chickenA portata di mano io ho sempre un vasetto di erbe di stagione in modo da poter cucinare il pollo croccante alle erbe, in fretta e in modo molto gustoso. E’ molto apprezzato dai miei figli, e non limitatevi ad usare le erbe che io qui suggerisco, sentitevi liberi di includere qualsiasi erbe che sono di vostro gradimento. Basta essere sicuri che non siano in polvere.

Ingredienti: Ingredienti per 4 – 8

  • 80 ml (1/3 di tazza)  senape di Dijon 
  • 60 ml (1/4 di tazza) olio extra vergine di oliva
  • 60 grammi (1/4 di tazza) foglie di rosmarino, tritate grossolanamente
  • 60 grammi (1/4 di tazza) foglie  di prezzemolo, tritate grossolanamente
  • 1 spicchio d’aglio, sbucciato, affettato
  • Succo e scorza di 1 limone medio
  • 2,2 kg  di pollo a pezzi  (ali, coscia o petto disossato e senza pelle)

herb chicken


  1. In un robot da cucina, unire la senape, olio, rosmarino, prezzemolo, aglio, scorza di limone e 1/2 del succo di limone, poi condite con sale e pepe a vostro gusto.
  2. Versare in un grande piatto con il pollo e mescolate insieme per ricoprire il pollo con la salsa .
  3. Coprire e mettere  in frigorifero per una notte.
  4. Preriscaldare il forno a 190 °.
  5. Inserire i pezzi di pollo su una griglia da forno con un  cucchiaio versa  sopra la marinata e il restante  succo di limone.
  6. Coprire  con un foglio e posiziona nel centro del forno per 30 minuti.
  7. Rimuovere la pellicola,e cuocere per altri 20 minuti, bagnando di tanto in tanto, fino a doratura.
  8. Servire caldo o a temperatura ambiente.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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