Recipe courtesy of Ernie's Italian Chophouse

Chicken Scarpariello

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  • Level: Easy
  • Yield: 4 servings
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1 whole 3 pound chicken, backbone removed and split down the breastbone

1 tablespoon dijon mustard

1 tablespoon lemon juice

1 tablespoon white wine

1 clove garlic, sliced

1/4 teaspoon chili pepper flakes

1 tablespoon fresh rosemary, chopped

1/2 cup olive oil

1 carrot, chopped

1 stalk celery, chopped

1 medium onion, chopped

2 rosemary sprigs

Salt and pepper to taste


2 tablespoons olive oil

1 tablespoon sliced garlic

1 cup broccoli florets, steamed

1 cup red potatoes, roasted and sliced

1/2 cup button mushrooms, Sauteed

1/4 cup white wine

1 cup chicken stock

Juice of one lemon

1 tablespoon fresh rosemary, chopped

2 tablespoons butter

Salt and pepper to taste


  1. Preheat oven to 400 degrees. Place chicken in roasting pan and set aside. Mix mustard, lemon juice, wine, garlic, pepper, rosemary and oil in a bowl and pour over chicken halves. Marinate for at least 4 hours or overnight. After fully marinated, add carrot, celery, onion and rosemary to roasting pan evenly around and under chicken. Season with salt and pepper. Roast in oven for 45 minutes or until juices run clear when pierced with a fork. Remove from oven and let settle. Cut into 8 pieces.;


  1. Heat a medium size saute pan, add olive oil and saute for 1 minute. Add broccoli, mushroom and potatoes, saute for 2 minutes. Add chicken, wine and cook until wine reduces. Add chicken stock, cover and cook on low-flame for 10 minutes. To plate, remove chicken from pan and place on large platter. Add lemon, rosemary and butter to remaining sauce. Season to taste. Pour over chicken.;