Sicilian-Style Roast Chicken with Lemon and Capers

La storia di questo piatto

A Sicilian sun held on a single dish: whole chicken, wild oregano, Sicilian lemons and the briny salt-cured capers of Pantelleria, all carrying the scent of the island's own olive oil. It is a home-style celebration of Sicily's pantry rather than an ancient decree, and every ingredient speaks in the same bright, coastal voice.

Ingredienti

• 1 piece (1600-1800g) Whole chicken
• 3 pieces Sicilian lemons
• 50 g Pantelleria capers packed in salt
• 2 teaspoons Wild dried oregano
• 1 sprig (optional) Fresh oregano
• 4 cloves Garlic
• 5 tablespoons Sicilian extra virgin olive oil
• 200 ml Dry white wine
• 100 ml Water
• 1 teaspoon Sea salt
• 1/2 teaspoon Ground black pepper

Preparazione

1. Place the capers in a bowl, cover them with cold water and let them soak for 15-20 minutes, changing the water once halfway through. Drain them, rinse well and pat dry with paper towel; taste one to check it isn't too salty. Take the lemons and slice two very thinly, like coins, removing every seed with the tip of the knife. Squeeze the third lemon and set the juice aside.
2. Pat the chicken dry with paper towel until it feels completely dry, inside and out: this is the secret to skin that really browns. Rub it all over with 2 tablespoons of oil, then sprinkle salt, pepper and the 2 teaspoons of wild dried oregano over the entire skin and also inside the cavity. Take two garlic cloves, crush them with the flat of the knife and rub them vigorously inside the chicken so the aroma reaches every corner.
3. Pour 3 tablespoons of oil into the bottom of a baking dish and place the chicken in the center, carefully. Arrange the other two crushed garlic cloves around it and, if you have it, a sprig of fresh oregano. Set the capers and lemon slices aside for now: you'll add them later, so the lemons don't turn bitter and the capers stay whole and fragrant.
4. Pour the white wine, water and lemon juice around the chicken, never over it, so the skin remains free to brown and doesn't become soggy. Cover with a sheet of parchment paper, like a light blanket, and put it in the oven preheated to 190°C: now let the heat do its work patiently.
5. Remove the parchment and arrange the well-drained capers and lemon slices around the chicken. Continue cooking uncovered for another 30-35 minutes, basting the skin about every 10 minutes with the cooking juices gathered with a spoon: this step gives the skin shine and flavor. The chicken is ready when the skin is golden and slightly crisp and, if you have a thermometer, the thickest part of the thigh has reached 75°C.
6. Take the chicken out of the oven, transfer it to a cutting board or plate and loosely cover with aluminum foil. Let it rest for 10 minutes: the meat relaxes and the juices distribute more evenly, while the skin stays crisp.
7. Meanwhile, pour the cooking juices with the lemons and capers into a small saucepan, skim off any excess fat floating on the surface with a spoon, and reduce over high heat for 5 minutes, until slightly thickened. Taste and adjust the salt only if needed: the capers are already salty, and a harmonious balance should remain between the sweetness of the lemon and the saltiness of the capers. Pour the sweet-and-sour sauce into a warm sauceboat and serve it with the chicken, so everyone can help themselves as they like.