Best Italian Oven Roasted Whole Chicken Recipes

CRISPY ITALIAN OVEN CHICKEN

Steps:

• Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt, pepper, and spices and flip each piece skin side up. Drizzle a little oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt, pepper, and spices.
• Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest about 5 minutes before serving. Enjoy!

EASY ITALIAN BAKED CHICKEN BREAST RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
• Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
• In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
• Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
• Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!

ITALIAN OVEN ROASTED WHOLE CHICKEN

Steps:

• Preheat oven to 375 degrees. Wash chicken, remove anything from cavity and pat dry. Place chicken in roasting pan or glass baking dish. Mix all ingredients together and pour over chicken. Add potatoes to the pan and cover with aluminum foil. Put into oven cook for an hour and a half and then remove foil return to the over for another half an hr or until skin is crispy.

ROAST CHICKEN WITH ROSEMARY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
• Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

ITALIAN ROAST CHICKEN WITH POTATOES

Steps:

• Preheat the oven to 375 degrees F. Wash the capon (actually a castrated male chicken) under cold running water, and soak for 1 hour in a pan of cold water in which 1/4 cup kosher salt has been dissolved. Drain and rinse again, using paper toweling to dry the bird inside and out.
• Season the capon inside and out with a generous amount of salt and pepper. Put half the rosemary and thyme and all of the chopped garlic inside the cavity of the capon, along with some of the onion, carrot and celery. Tie the legs of the capon together to aid in even roasting and place, breast side down in a roasting pan. Rub the remaining herbs on the outside of the capon, drizzle all the olive oil over the capon, scattering the rest of the vegetables (except the potatoes) in the pan along with the capon. Place the roasting pan into the oven and roast the capon for 20 minutes on its breast, before turning onto its back for an additional 20 minutes. When the capon has roasted for 20 minutes on its back, add the potatoes and continue roasting for an additional hour or until the bird is thoroughly cooked (a meat thermometer registers 165 degrees F at the leg joint). Adjust seasoning with salt and pepper and remove from the oven, allowing the capon to rest for 15 minutes before serving.

WHOLE ROASTED ITALIAN CHICKEN

Steps:

• Preheat oven to 350.
• Mix oil and salad dressing mix, brush under skin and n outside of surface of chicken.
• Place chicken on rack in roasting pan.
• Bake 1 1/2 to 1 3/4 hours or until chicken is cooked through, brushing occasionally with the salad dressing mixture.

EASY BAKED CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
• Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

ITALIAN-STYLE ROASTED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
• Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
• Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
• While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.