Roast Chicken Italiano

Roast Chicken


There's nothing better tasting than Roast Chicken Italiano for your family. The combination of fresh herbs and spices make this chicken recipe one of a kind.

I love serving this dish with roasted red potatoes,celery, and pearl onions. I also end up making two chickens at a time to make sure there are leftovers.

This recipe for Roast Chicken Italiano can also be used for rock cornish hens. Four Cornish hens arranged on a platter with a mixture of fresh vegetables makes a wonderful presentation for the dining table.


  • 1 4 pound whole roasting chicken or 4 rock Cornish hens
  • 1 large white onion sliced
  • 1 package of pearl onion peeled and cleaned
  • 6 stalks of celery
  • 8 small red potatoes cut in half
  • 5 carrots peeled and cut
  • 6 cloves of garlic 3 chopped and 3 crushed
  • Fresh rosemary, basil and sage
  • 3 Tbls of olive oil
  • 1/4 tsp. salt
  • 1/4 tsp fresh ground black pepper


  • Wash chicken thoroughly
  • Finely chop herbs saving a few whole for the inside of the chicken.
  • With your fingers, spread open the skin at the top of the chicken breast and spread the herbs with the garlic under the skin.
  • Place the white onion, a few carrots and a few stalks of celery inside the cavity and tie chicken together.
  • Place chicken on a rack in a large roasting pan.
  • Place potatoes, pearl onions and remaining carrots and celery around chicken.
  • Sprinkle with salt and pepper and drizzle with oil.
  • Pre-heat oven to 350 degrees
  • Cook covered for about 45 minutes.
  • Remove cover and cook for another 45 minutes until the chicken is crisp and the juices run clear.

    Place on a serving platter surrounded by the vegetables and garnish with fresh herbs.

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