Baked Herbed Chicken with Lemon

(“Pollo al Limone”-“Gadduzzu all’Aspru”)



My niece Marzia Greco-Fiorilla who lives in Vittoria in the province of Ragusa sent the following recipe.
She prepares “Pollo al Limone” because “viene molto buono”, it is mouth-watering and when she cooks it for Gianni, her husband and her daughter Sofia “si leccano i baffi”, they lick their lips….
It is also very handy because it can be marinated in advance and baked at your convenience.






  • 1÷3 lb. chicken cut in small pieces, skin on.
  • 1 big onion finely diced
  • 4 whole garlic cloves, light crushed
  • 10 rinsed salted capers
  • 10 sliced black pitted olives
  • 2 lemons
  • 5 tablespoons of olive oil
  • ¼ cup chopped parsley
  • 1 sprig  of mint chopped
  • 1 sprig of fresh rosemary
  • pinch of oregano
  • other preferred herbs (optional)
  • pinch of red crushed pepper
  • 6 potatoes cut into 1 inch cubes
  • salt and pepper
  • sprigs of fresh parsley and mint for garnish



Place the pieces of chicken in a pot with a saline solution (1 cup salt to 1 ½ gallons of cold water) for about 1 hour. 
Grate the zest of the lemons and set aside; squeeze the lemons and set the juice on the side. 
In a plastic or stainless bowl that will fit in your refrigerator, combine the crushed garlic cloves, capers, sliced olives, 2 tablespoons of olive oil, chopped parsley, chopped mint, rosemary, oregano, any other herb(s), red crushed pepper, lemon juice and zest.
Peel the potatoes, cut into 1 inch cubes and place in cold water until ready to cook. 
Dice the onion, place in a plastic bag and store in the refrigerator.
Wash chicken, pat dry, add to marinade and mix it up; cover and place in the refrigerator for a few hours.



                       Baked Chicken with Lemons and Herbs



 The Assembly
Drain the potatoes and place in a large roasting pan with the onions and 3 tablespoons of olive oil; sprinkle with salt and pepper to taste and combine thoroughly. Cover the potatoes and onions with chicken pieces skin side up and pour the marinade over it.
Sprinkle with salt and pepper to taste. 
Cover with foil: bake at 375 degrees for one hour and uncovered for an additional 15 to 30 minutes or until chicken is done.
Allow 5 minutes to cool, place in a serving dish and garnish with parsley and mint.
Serve with fresh Italian bread along with a young and dry white wine.