Dead Roast Chicken

Dead roast chicken: crispy, tasty and rustic. Aren’t you a little tired of the usual barbecued chicken?

Try this slightly different way of cooking chicken that is typical of Tuscany: when I tasted it for the first time in a small restaurant in the centre of Florence, I fell madly in love with it and decided to include it at all costs in my book on Tuscan cuisine “About San Gimignano, my journey through the secrets of Tuscan cooking”.

You will find there many delicious recipes that they used to prepare in the countryside of my place of origin, are you curious to discover them? Dead roast chicken certainly doesn’t have a catchy name, but let’s give this mouth-watering dish a chance anyway. A recipe to be prepared so that tradition in the kitchen is never forgotten. Good and tasty, this is an excellent second course.


Vernaccia di San Gimignano is the perfect wine for this meal! With its fruity aromas and bitter almond aftertaste, is the first white wine to be recognised as DOC (Denominazione di origine controllata) in 1966. So important was and continues to be its history that its name was mentioned in the famous work “Divine Comedy” by Dante Alighieri in Canto XXIV of Purgatory, which recounts the punishment inflicted on Pope Martin IV, who had to serve his sins of gluttony by continually eating Bolsena eels and drinking Vernaccia.
In the 16th century, Vernaccia was a well-established reality, every noble family in San Gimignano and Florence produced it in large quantities, just as it is today: my family is committed to carrying on the solid traditions of the past in order to pass them on to future generations.

Dead Roast Chicken

Dead roast chicken: crispy, tasty and rustic. Aren't you a little tired of the usual barbecued chicken?
Prep Time 8 minutes
Cook Time 1 hour 20 minutes
Course First course
Cuisine Italian
Servings 4



  • First of all, in a pan fry the garlic, peeled but left whole, and the rosemary with a few tablespoons of oil, salt and pepper.
  • When the garlic has browned, place the chicken in the pan, cut so that the pieces do not overlap, and cook over a high heat for 15-20 minutes. Turn occasionally.
  • After this time, pour the glass of Vernaccia over the chicken, add the oregano and cover with a lid.
  • Cook on a low flame for about an hour.
  • Once it is ready, put it on the plate and enjoy its crunchiness. Here is the dead roast chicken, smell how good it smells!



San Gimignano’s finest whites are one of Italy’s wine secretes

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