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Chicken scarpariello

Chicken Scarpariello

Course: Italian
Cuisine: Italian
Keyword: Chicken, Scarpariello
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 228kcal
This Chicken Scarpariello is adapted from one of our favorite Italian restaurants in NYC: Carmines. It's lemony, zesty, a bit spicy, and just incredible. The lemon combined with the fantastic aromatics make for an incredible dinner. Enjoy!
Print Recipe


  • 1 chicken cut into 12 pieces, or a mix of your favorite chicken pieces
  • 1 tbsp Kosher salt
  • 2 tsp fresh rosemary chopped
  • 2 tsp fresh oregano chopped
  • 2 tsp fresh sage chopped
  • Fresh ground black pepper to taste
  • 3 lemons
  • 1 cup vegetable oil
  • 2 tbsp unsalted butter
  • 4 tbsp garlic coarsely chopped
  • 1 tbsp shallots finely chopped
  • 1/4 cup dry white wine
  • Salt to taste
  • Lemon wedges for garnish


  • Place the chicken pieces in a large bowl.
  • Add the salt, 1 teaspoon of the rosemary, 1 teaspoon of the oregano, 1 teaspoon of the sage, and 1/2 teaspoon of the black pepper.
  • Squeeze the juice of 2 of the lemons over the chicken, toss it well.
  • Cover the bowl with plastic wrap and place in the fridge overnight, up to 24 hours.
  • Pre-heat oven to 400 F.
  • Remove the chicken from the marinade and pat it dry with a paper towel.
  • Discard the marinade.
  • In a large saute pan, heat the vegetable oil over medium heat.
  • When the oil is hot, add the chicken pieces.
  • Cook the chicken, without moving it, for 5 minutes, or until golden brown.
  • Turn it over and cook the other side, without moving it, for 5 minutes, or until a deep golden brown.
  • Continue to cook for about 10 minutes more.
  • Using tongs, transfer the chicken to a shallow roasting pan.
  • Bake the chicken for 12 to 15 minutes, or until it is cooked through.
  • Meanwhile, discard any oil in the saute pan and wipe it clean with paper towels.
  • Heat 1 tablespoon of the butter in the saute pan over medium heat.
  • When it is melted, add the garlic, shallots, and remaining rosemary, oregano, and sage.
  • Cook the mixture, stirring, for about 2 minutes, or until the garlic and shallots start to brown.
  • Increase the heat and add the wine, stirring the bottom of the pan with a wooden spoon to deglaze it.
  • Cook the sauce for about 2 minutes, or until the wine has evaporated.
  • Stir in the remaining 1 tablespoon of butter.
  • Season the sauce to taste with salt and pepper.
  • Squeeze the juice of the remaining lemon into the sauce.
  • Transfer the chicken to the saute pan and mix the sauce and chicken well.
  • Place the chicken on a large platter, pour the sauce over it, and serve garnished with lemon wedges.


Calories: 228kcal