Italian Roast Chicken
This easy and delicious Italian Roast Chicken recipe is one dish your family and friends are sure to enjoy. It’s the simple combination of seasoning and roasted vegetables that makes this dish so good.
This is a great weekend recipe. You can use any combination of vegetables you like. I prefer little red potatoes, carrots, celery, and pearl onions but you can add parsnips, zucchini, bell peppers or whatever you have available at the time.
Serve this Italian Roast Chicken with some thick creamy gravy, ears of corn on the cob, garlic bread and a bottle of Pinot Grigio. Enjoy!
5 to 6 pound roasting chicken
4 Tbls of butter, softened
1/4 cup of extra virgin olive oil
1/2 tsp of powered garlic
1/2 tsp of dried oregano
1/2 tsp of dried basil
1/2 tsp of fresh rosemary, chopped
1/2 tsp of fresh thyme, chopped
8 small red potatoes
4 carrots, peeled and cut into pieces
4 stalks of celery, cut into pieces
20 pearl onions
1 15oz can of chicken broth
1 cup of white wine
Pre-heat the oven to 350 degrees.
Rinse the chicken under cold water and pat dry with a paper towel.
Tie the legs and the wings back with cooking string.
With you finger tips separate the skin from the breast.
Add 2 Tbls of butter between the skin and the breast.
Rub the olive oil all over the chicken
In a small bowl mix together the garlic, oregano, basil, rosemary and thyme.
Thoroughly season the chicken with the herb mixture.
Place the vegetables at the bottom of a roasting pan and coat with remaining olive oil.
Place the chicken on top of the vegetables and pour the broth and wine around the chicken.
Roast uncovered for about 2 hours while basting the chicken throughout the cooking time.
Let the chicken rest for about 30 minutes before serving.
Serves 4 people.
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