Perfect Roast Pollo Buono
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Courtesy of Rob Saglio
  • 1 Pollo Buono
  • 1 head of garlic with the cloves separated
  • 1 lemon cut into eight pieces
  • 4 sprigs of thyme
  • 2 tablespoons of melted butter or olive oil
  • salt and pepper
Preheat the oven to 425° F. Rinse the inside and outside of the Pollo Buono, removing any giblets, then pat dry with a paper towel. Tuck wings under the body and tie legs together with kitchen twine. Salt and pepper the cavity of the chicken, then stuff with the garlic, lemon, thyme, and (optional) bay leaf. Brush the outside of the chicken with melted butter or olive oil, then sprinkle with salt and pepper.
Put Pollo Buono in a roasting pan, place the pan on middle rack in the oven. Roast for 50 minutes or until the pricked thigh juices run clear. Remove the Pollo Buono from the pan and place unto a cutting board, letting it rest for 15 minutes before carving.

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