Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986. The restaurant features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen. The success of Carrabba's led to the popular PBS cooking show Cucina!, starring Carrabba and Mandola, as well as a series of companion cookbooks. There are currently 240 Carrabba's Italian Grill locations around the country.

Offering Italian-inspired cuisine passed down from our founders’ family recipes, Carrabba’s uses only the best ingredients to prepare fresh and handmade dishes cooked to order in a lively exhibition kitchen. Featuring a wood-burning grill inspired by the many tastes of Italy, customers can enjoy signature dishes, including Chicken Bryan, Spiedino di Mare and a fresh twist on an Italian Classic, Wood-grilled Chicken Marsala. Carrabba’s was voted #1 Italian in the 2014 Consumer Picks Survey by Nation’s Restaurant News.

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Roast Chicken with Potatoes



ROAST CHICKEN with POTATOES      
Carrabba's Restaurant Recipe

Potatoes:
1 pound new potatoes, cut in half
1/4 cup extra virgin olive oil
3 cloves garlic, minced
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh rosemary
kosher salt
freshly ground black pepper

Chicken:
1 (3-4 lb.) whole roasting chicken
1/2 cup extra virgin olive oil
1 teaspoon chopped fresh sage
5 whole cloves garlic, peeled
kosher salt and freshly ground black pepper
dry white wine

Preheat the oven to 400 degrees.

Prepare the potatoes by combining them with olive oil, garlic, sage and rosemary. Season with salt and pepper. Place the potatoes on a sheet pan. Set aside.

To prepare the chicken, rub the bird with half of the olive oil.  Chop the sage and garlic together on a cutting board.  Place in a small bowl. Add the salt and pepper. Press this mixture under skin of the chicken. Season the bird inside and out with salt and pepper.

Heat the remaining oil in an ovenproof skillet over medium-high heat. Brown the chicken well on all sides.

After the bird is well browned, place in the oven along with the pan of potatoes and roast for 40 minutes (stir the potatoes at 20-minute intervals). Pour the wine into the pan with the chicken and roast for 15 to 20 minutes more.

Remove the chicken and potatoes from the oven and let rest for 10 to 15 minutes. Cut the chicken into serving pieces. Place on a platter surrounded by the potatoes. Pour the cooking juices over the chicken.

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