Mixed grill

Mixed roast of chicken and rabbit in a Roman pot

Looking for a simple and delicious recipe for a weekend meal? I invite you to discover a mixed roast of chicken and rabbit that will delight all taste buds. This recipe is not only easy to make but also full of flavors, thanks to the mix of vegetables and herbs. I will guide you step by step to achieve a perfectly juicy and golden roast.

Preparation time: 20 minutes
Baking time: 50-55 minutes
Total time: 1 hour and 15 minutes
Servings: 4-6

Ingredients:
- 1 chicken cut into pieces
- 3 rabbit legs, halved
- 1 large onion
- 1 small carrot
- 1 tomato
- A handful of herbs (rosemary, sage, and parsley)
- 200 ml white wine
- 50 ml olive oil
- Salt and pepper, to taste
- 2 garlic cloves
- A handful of pitted green olives

Recipe history:
This mixed roast recipe has its roots in family culinary traditions, where chicken and rabbit meat were often prepared together to satisfy the varied tastes of guests. The Roman pot, an essential element of this recipe, helps retain the juiciness of the meat and enhances the flavors, making every meal a true feast.

Preparation:

1. Preparing the meat – Start by washing and thoroughly drying the pieces of chicken and rabbit. Season them with salt and pepper, ensuring each piece is well coated.

2. Preparing the vegetable paste – Using a food processor, finely chop the onion, carrot, tomato, and herbs. Mix them until you obtain a smooth paste. This paste will add a rich and aromatic flavor to the roast.

3. Marinating the meat – In a larger bowl, mix the vegetable paste with the white wine. Pour the mixture over the meat pieces, stirring well to ensure each piece is evenly coated. Cover the bowl and refrigerate for a few hours (ideally, leave the marinade overnight) to allow the flavors to penetrate.

4. Preparing the roast – Preheat the oven to maximum temperature. Place the meat pieces in a Roman pot, pour the olive oil over them, and cover with a lid. It's important to note that the Roman pot should not be preheated; place it in the oven as it starts.

5. Baking – Leave the pot in the oven for 30 minutes. Then, remove the lid and continue baking at 220 degrees Celsius for another 20-25 minutes, until the meat is browned and tender.

6. Serving – Once the roast is ready, take it out of the oven and let it rest for a few minutes. This will allow the juices to redistribute in the meat, making it even juicier. You can serve the roast alongside creamy mashed potatoes and arugula salad for a pleasant contrast.

Practical tips:
- If you want an even more intense flavor, add a few whole garlic cloves to the marinade.
- For a lighter version, you can use only chicken or only rabbit, depending on your preferences.
- The Roman pot helps maintain moisture, but make sure to check the meat occasionally to avoid drying out.

Frequently asked questions:
- Can I use another type of meat instead of chicken and rabbit? Sure! This recipe can be adapted to other types of meat, such as turkey or pork.
- How long can I leave the meat marinating? Ideally, you should let the meat marinate for at least 2-3 hours, but for best results, leave it overnight.
- What other side dishes do you recommend? Besides mashed potatoes, you can opt for a summer salad with fresh vegetables or grilled vegetables.

Nutritional benefits:
This mixed roast is an excellent source of protein, providing essential nutrients from the vegetables used. Additionally, olive oil brings healthy fats that are beneficial for the heart.

I encourage you to experiment with this recipe and customize it to your liking. Feel free to add your favorite spices or vegetables to make this roast even more special. Enjoy every bite and cherish the time spent in the kitchen, turning it into a true culinary experience!

 Ingredients: a chicken cut into pieces, 3 rabbit legs cut in half each, a large onion, a small carrot, a tomato, a handful of herbs (I added rosemary, sage, and parsley), 200 ml of wine, 50 ml of olive oil, salt, pepper, 2 cloves of garlic, a handful of pitted green olives