Roasted Italian Chicken

Roasted chicken tastes better if something flavorful, such as an herb, is placed under its skin. The rub used in this recipe contributes a ton of flavor while working like a marinade.

Shop Kitchen ▾
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 3 cloves garlic, minced
  • 1 3 - 3 1/2 pound whole broiler-fryer chicken
In a small bowl whisk together vinegar, oil, oregano, basil, lemon juice, thyme, salt, pepper, and garlic. Set aside.
Rinse inside of chicken; pat dry with paper towels. Tie legs to tail. Twist wing tips under back. Slip your fingers between the skin and the breast and leg meat of the chicken, forming a pocket. Spoon herb mixture into pocket. Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert an oven-going meat thermometer into center of an inside thigh muscle, making sure it doesn't touch bone.
Roast in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degree F). Remove chicken from oven. Cover with foil and let stand for 10 minutes before carving. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 266, Fat, total (g) 17, chol. (mg) 79, sat. fat (g) 4, carb. (g) 2, fiber (g) 0, pro. (g) 25, sodium (mg) 268, Percent Daily Values are based on a 2,000 calorie diet
Back to Top