POLLO ARROSTO CON INSALATA E PECORINO “ROASTED CHICKEN WITH SALAD AND PECORINO CHEESE”

 

Category:	Carne
Yield:	4 portions
Nos portion/Portion size:	850 g
Preparation Time	20 minutes
Cooking Time	15 minutes
Total time	35 minutes + 1 night

Ingredients	Unit	Gross weight	Net     weight
RECIPE
Chicken Thigh	g	200 g

EVOO	ml	15 ml
sage	g	1 g
Fresh chopped parsley	g	3 g
Garlic clove	pcs	1
Lemon wedge	g	20 g
White pepper	g	1 g
Salt	g	8 g
Assorted vegetables	about	about
Baby Leaf Salad	g	50 g
Pecorino cheese	20 g	20 g

METHOD

On a clean pan warm up some oil; seasoning the chicken thigh with salt and pepper and when the pan it's hot enough add the chicken and cook in oven at 250°×6 minutes each side. After that check if the chicken it's cooked enough using a thermometer (around 75°C ). Start assemble the vegetables you like on a plate, cut the chicken in 4, put the baby leaf salad on top the chicken, drizzle with some olive oil and add the pecorino cheese on top. Serve with a lemon wedge.