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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