Inspired by the flavors of a classic Italian cacio e pepe pasta, this roast chicken is easy enough to make on a weeknight, but special enough for a dinner party or holiday gathering. The outside of the chicken is crusted in fruity peppercorns, salty Parmesan cheese and sharp pecorino, giving the skin a wispy frico-like texture. Because of the natural fat in a whole chicken, we only use a scant tablespoon of butter to help the skin crisp and impart flavor to the meat.
Active time: 15 minutes Total time: 1 hour, 20 minutes
Cacio e Pepe Roast Chicken
Ingredients
- One 3 1/2–4-pound (1,590g) whole chicken
- 1 tablespoon unsalted butter, at room temperature
- 1 teaspoon kosher salt
- 1 tablespoon black pepper, freshly ground
- 1 lemon (125g), halved
- 3 tablespoons (7g) Parmigiano Reggiano, finely shredded
- 2 tablespoons Pecorino, finely grated
Directions
Preheat the oven to 425ºF (218ºC). Pat the chicken dry with paper towels and set breast side up in a large ovenproof skillet or baking dish. Rub the butter all over the chicken breast and legs, then sprinkle with salt and pepper. Place the lemon halves cut side down in the skillet. Roast the chicken for 30 minutes.
Remove the chicken from the oven. Sprinkle the Parmesan and pecorino cheese all over the chicken and roast for 25–30 more minutes, or until the bird’s juices run clear.
Transfer the chicken to a cutting board and let rest for 10 minutes. Meanwhile, squeeze the lemon into the pan juices and season with salt, if needed. Scrape into a small bowl. Carve the chicken and serve, passing the pan juices on the side for drizzling.
Serves: 4 | Serving Size: 1/4 chicken breast and 1/2 chicken leg
Nutrition (per serving): Calories: 476; Total Fat: 10g; Saturated Fat: 2g; Monounsaturated Fat: 11g; Cholesterol: 109mg; Sodium: 406mg; Carbohydrate: 3g; Dietary Fiber: 1g; Sugar: 1g; Protein: 18g
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