📝 Intro

Pollo al Forno Piccantino is one of those rustic, feel-good dishes that brings the warmth of home straight to your table. Infused with aromatic bay leaves, thyme, and a bold touch of paprika, this oven-roasted chicken is full of flavor and comforting spice. It’s a recipe that reminds me of Sunday lunches growing up — simple ingredients, slow cooking, and the whole family gathered around the table.

🧾 Ingredients

(Serves 6 – Can be adjusted up to 12)

• 1 Whole Medium Chicken
• 9 Bay leaves
• ½ Bunch of Thyme
• Paprika (sweet or spicy, to taste)
• 30ml Olive Oil
• Salt and Pepper, to taste

🔪 Instructions

1. Prepare the Chicken Rinse the chicken under cold water, pat it dry with kitchen paper, and cut it in half. Season with salt and pepper. Add half of the bay leaves and thyme on top of the chicken.
   
2. Seal in the Pan In a large pan, heat a generous drizzle of olive oil. Add the remaining bay leaves and thyme. Once the oil is hot, sear the chicken halves skin-side down over medium-high heat for about 6 minutes until golden.
   
3. Add Paprika and Continue Cooking Flip the chicken, sprinkle with paprika, and cover with a splatter screen to prevent oil splashing. Cook for another 6–8 minutes. Flip one more time, add more paprika, and cook for another 3 minutes.
   
4. Finish in the Oven Transfer the chicken to a baking tray. Bake in a fan oven preheated to 180°C (356°F) for 30–40 minutes, or until the internal temperature reaches a safe 75°C (165°F).

⏱ Details

Prep Time: 1 Hour

Difficulty: Medium

🎥 Watch the Video

Here you can watch it !!!

https://youtu.be/OSTaf1I6yMQ

💡 Tips and suggestions

• Serve with the usual mustard or horseradish
• Or you can serve it with a Red Wine Sauce recipe available on this blog

⚠️ Food Safety Note

• When handling raw poultry, always wash your hands thoroughly with antibacterial soap and clean all surfaces, utensils, and boards that come into contact with the chicken to prevent cross-contamination.