Today we’re making Pollo al Forno Piccantino, a rustic Italian baked chicken infused with herbs and paprika.
Simple ingredients, bold flavours, and a perfect dish for sharing with family.
Servings
6 people
Prep Time
60 – 70 minutes
Difficulty
Medium
Ingredients
- 1 whole medium chicken
- 8–10 bay leaves
- ½ bunch fresh thyme
- Paprika (sweet or spicy)
- Extra virgin olive oil
- Salt & black pepper
Equipment you’ll need
- Large pan
- Baking tray
- Knife
- Kitchen paper
- Splatter screen (optional)
- 👉 See all tools here: https://saporidicasasaulle.com/kitchen-tools/
Method
- Rinse the chicken under cold water and pat dry thoroughly. Cut it in half and season with salt and pepper.
- Add half of the bay leaves and thyme over the chicken.
- Heat olive oil in a large pan and add the remaining herbs.
- Place the chicken skin-side down and sear over medium-high heat for about 6 minutes until golden.
- Flip the chicken, sprinkle with paprika, and cook for another 6–8 minutes.
- Turn once more, add more paprika, and cook for a further 3 minutes.
- Transfer the chicken to a baking tray.
- Bake in a preheated fan oven at 180°C for 30–40 minutes, or until the internal temperature reaches 75°C.
- Rest briefly before serving.
For this recipe I used:
Tips
Searing first locks in flavour and improves texture
Use a meat thermometer for perfect doneness
Let the chicken rest before serving
Food Safety Note
Always wash hands thoroughly after handling raw chicken and clean all surfaces and utensils to avoid cross-contamination.
Variation
Add potatoes to the tray for a full meal
Use smoked paprika for deeper flavour
Add garlic for extra aroma
Storage
Store in the fridge for up to 2 days. Reheat in the oven with a splash of water to keep it moist.