Italian Roasted Chicken

 

Italian Roasted Chicken

Italian Roasted Chicken is a simple recipe made by roasting a whole bird or chicken pieces with fresh olive oil, fresh garlic, lemon and herbs like rosemary and oregano.

Prep Time:  20 mins
Cook Time:  20 minutes per pound
Total Time:  1 hours 40 mins for a 5 pound bird
Servings:  6

Ingredients

  • 1 whole chicken (about 4–5 pounds) or cut chicken pieces
  • 2–3 tablespoons extra-virgin olive oil
  • 1 lemon (halved or wedged)
  • 4 cloves garlic (peeled and smashed)
  • Fresh herbs (rosemary sprigs, sage, or thyme)
  • Salt and black pepper (to taste)

Directions

    1. Prep the oven: Set your oven temperature to 400°F (200°C).
    2. Dry the bird: Pat the chicken completely dry with paper towels to help the skin get crispy.
    3. Season: Rub the outside and loosen the skin to rub olive oil, salt, black pepper, and minced herbs directly onto the meat.
    4. Stuff the cavity: Place the squeezed lemon halves, garlic cloves, and a few herb sprigs inside the chicken cavity.
    5. Roast: Place the chicken in a roasting pan and cook for roughly 20 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat.
    6. Rest: Let the cooked chicken rest for 10 to 15 minutes before carving to keep the juices locked in.
  2. Adapted from Savoring Italy

 

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