Best 11 Italian Oven Roasted Whole Chicken Recipes

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Indulge in the culinary masterpiece that is Italian Oven-Roasted Whole Chicken, a dish that captivates the senses with its alluring aroma and delectable flavors. This traditional Italian recipe elevates the humble chicken to new heights, transforming it into a succulent, juicy centerpiece that commands attention at any gathering. With its crispy, golden-brown skin and tender, fall-off-the-bone meat, this dish is a symphony of textures and flavors that will leave you craving for more.

Embark on a culinary journey as we delve into the secrets behind this classic Italian dish. Discover the art of preparing the chicken, from selecting the perfect free-range bird to mastering the delicate balance of herbs and spices that create the signature Italian flavor profile. Learn how to achieve that perfect crispy skin and juicy meat through expert roasting techniques.

But our exploration doesn't stop there. This article is a treasure trove of culinary delights, featuring a diverse collection of recipes that showcase the versatility of Italian Oven-Roasted Whole Chicken. From classic sides like roasted vegetables and mashed potatoes to creative twists like chicken and arugula salad, there's something for every palate.

Step into the world of Italian Oven-Roasted Whole Chicken and unlock a realm of culinary wonders. Let your taste buds dance with joy as you savor this iconic dish and explore the endless possibilities it offers.

Let's cook with our recipes!

CRISPY ITALIAN OVEN CHICKEN



Crispy Italian Oven Chicken image

This crispy chicken is made in the oven without any breading at all; the only ingredients you need are the chicken, a drizzle of oil, and a sprinkling of spices.

Provided by Mary Younkin

Number Of Ingredients 5

2 1/2 - 3 pounds bone-in chicken thighs
1 tablespoon olive oil
1 1/2 teaspoons Italian seasoning (store-bought is fine)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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!

ITALIAN OVEN ROASTED WHOLE CHICKEN



Italian Oven Roasted Whole Chicken image

This is a simple, low fat marinade I use on my chicken. Its very flavorful but feel free to add anything you want to it. I use cut up potatoes to cook with mine.

Provided by Momma of 4 795827

Categories     One Dish Meal

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

4 -5 lbs roasting chickens
1 1/2 fat-free Italian salad dressing (I use Kraft Zesty) or 1 1/2 low-fat Italian salad dressing (I use Kraft Zesty)
3 tablespoons citrus ponzu soy sauce (or regular soy sauce)
1 tablespoon extra virgin olive oil
2 cups baking potatoes, cut up in strips

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.

JUICY ROASTED CHICKEN



Juicy Roasted Chicken image

My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.

Provided by ROBINROCKINGBIRD

Categories     World Cuisine Recipes     European     German

Time 1h40m

Yield 6

Number Of Ingredients 5

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  • Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g

ROAST CHICKEN WITH ROSEMARY



Roast Chicken with Rosemary image

When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!

Provided by LILQUIZ

Categories     World Cuisine Recipes     European     Italian

Time 2h10m

Yield 6

Number Of Ingredients 4

1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
¼ cup chopped fresh 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.

Nutrition Facts : Calories 290.8 calories, Carbohydrate 1.3 g, Cholesterol 97 mg, Fat 17.2 g, Fiber 0.4 g, Protein 30.8 g, SaturatedFat 4.8 g, Sodium 94 mg, Sugar 0.5 g

EASY ITALIAN BAKED CHICKEN BREAST RECIPE



Easy Italian Baked Chicken Breast Recipe image

Easy Italian baked chicken breast, flavored with a simple spice mixture along with fresh garlic and olive oil, and finished with parsley and fresh basil. Be sure to read the tips for best results.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 12

2 lb boneless skinless chicken breast
Salt and pepper
2 tsp dry oregano
1 tsp fresh thyme
1 tsp Sweet paprika
4 garlic cloves, (minced)
3 tbsp Extra virgin olive oil ()
Juice of 1/2 lemon
1 medium red onion, (halved and thinly sliced)
5 to 6 Campari tomatoes, (or small Roma tomatoes, halved)
Handful chopped fresh parsley for garnish
Fresh basil leaves for garnish

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!

Nutrition Facts : Calories 191.8 kcal, Sodium 177.5 mg, Fat 4.5 g, SaturatedFat 1 g, TransFat 0.1 g, Carbohydrate 3.4 g, Fiber 0.8 g, Protein 32.6 g, Cholesterol 96.8 mg, ServingSize 1 serving

ITALIAN ROAST CHICKEN WITH POTATOES



Italian Roast Chicken with Potatoes image

Provided by Food Network

Categories     main-dish

Time 2h11m

Yield 6 to 8 servings

Number Of Ingredients 10

1 (6 to 7-pound) whole, fresh capon chicken (a roasting chicken may be used)
1/4 cup dry rosemary leaves
1/4 cup dry thyme leaves
1/4 chopped garlic
3 medium onions, diced
3 carrots cut into rounds
2 celery stalks, chopped
3 pounds small potatoes, peeled
1/4 cup extra-virgin olive oil
Salt and pepper

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.

BALSAMIC ROAST ITALIAN CHICKEN



Balsamic Roast Italian Chicken image

You will not believe the flavor of this chicken. Make a mixture of balsamic vinegar, olive oil, herbs and lemon juice and rub it under the skin of the chicken. Then let the oven do the rest of the work. Recipe found on the internet.

Provided by Marie

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 1/2 lb) fryer chickens
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove minced garlic

Steps:

  • Whisk together balsamic vinegar, olive oil and lemon juice.
  • Add rest of seasoning ingredients and mix well.
  • Slip your fingers under the skin of the breast and legs to form a pocket and spoon herb mixture inside.
  • Place chicken, breast side up in a shallow roasting pan and bake at 375° for 1 1/4 hours or until done.
  • Remove chicken from oven, cover with foil and let rest for 10 minutes before carving.

TENDER ITALIAN BAKED CHICKEN



Tender Italian Baked Chicken image

Flavorful and moist baked chicken.

Provided by Barb Eisel

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 5

¾ cup mayonnaise
½ cup grated Parmesan cheese
¾ teaspoon garlic powder
¾ cup Italian seasoned bread crumbs
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
  • Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Nutrition Facts : Calories 553.9 calories, Carbohydrate 17.1 g, Cholesterol 91.6 mg, Fat 39.6 g, Fiber 0.8 g, Protein 31.8 g, SaturatedFat 7.4 g, Sodium 768.3 mg, Sugar 1.4 g

WHOLE ROASTED ITALIAN LEMON-HERB CHICKEN



Whole Roasted Italian Lemon-Herb Chicken image

This may also be made using a larger roasting chicken however the spice mixture should be increased and the cooking time --- use fresh lemon juice only for this, and for the best flavor remember to keep basting the chicken with the pan juices frequently during cooking --- this chicken is very good!

Provided by Kittencalrecipezazz

Categories     Whole Chicken

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 whole chicken (about 3 to 3-1/2 pounds)
2 teaspoons dried Italian seasoning
1 teaspoon seasoning salt (can use more)
1/2 teaspoon fresh ground black pepper (can use more)
1/8 teaspoon mustard powder (can omit if desired)
2 teaspoons garlic powder
3 tablespoons olive oil, divided
2 tablespoons melted butter
2 lemons, juice of, large whole
1 small onion, cut into wedges
1 lemon, sliced in half (can use 2 lemons)

Steps:

  • In a small bowl combine the Italian seasoning with seasoned salt, black pepper, mustard powder and garlic powder.
  • Mix 2 tablespoons olive oil with 2 tablespoons melted butter and the juice of 2 whole lemons (you may save the lemon skins and add to the cavity of the chicken if desired or discard).
  • Wash the chicken thoroughly under cold water then pat dry.
  • Place the chicken onto a rack that is fitted into a greased baking pan.
  • Rub about 1 tablespoon or a little more of olive oil over the dry chicken.
  • Sprinkle the inside cavity of the chicken with about 1 teaspoon seasoning mix.
  • Place the lemon halves and onion inside the cavity (along with the lemon skins if desired).
  • Tie the legs together with cotton butcher's string.
  • Rub the outside of the chicken with the remaining spice mix (at this point you may cover the chicken with plastic wrap and refrigerate for up to 24 hours).
  • Drizzle the olive oil/lemon juice mixture over the top of the chicken.
  • Bake uncovered in a preheated 350 degree F oven to about 2 hours or until cooked thoroughly, basting several times with the pan juices.

Nutrition Facts : Calories 590.9, Fat 46, SaturatedFat 13.5, Cholesterol 172.7, Sodium 180.2, Carbohydrate 5.3, Fiber 1.2, Sugar 1.1, Protein 38.8

WHOLE ROASTED ITALIAN CHICKEN



Whole Roasted Italian Chicken image

This is such a great recipe. The chicken stays so moist and the skin gets crispy and flavorful. Pop in oven and virtually forget.

Provided by Barenakedchef

Categories     Poultry

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 3

1/4 cup olive oil
1 (2/3 ounce) envelope Italian salad dressing mix
6 lbs roasting chickens

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.

Nutrition Facts : Calories 712.4, Fat 55.4, SaturatedFat 14.5, Cholesterol 213.9, Sodium 199.4, Protein 50.2

ITALIAN-STYLE ROASTED CHICKEN BREASTS



Italian-Style Roasted Chicken Breasts image

A delicious version of chicken breast, roasted in a blend of Italian seasonings and very easy to make.

Provided by supernerd1111

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 6

Number Of Ingredients 13

1 ½ teaspoons salt
1 teaspoon dried rosemary
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
¼ cup olive oil
¼ cup vegetable oil
2 tablespoons dry white wine
2 cloves garlic, finely chopped
6 skinless, boneless chicken breast halves
1 large onion, chopped
2 teaspoons chopped fresh mushrooms
1 (16 ounce) package spaghetti

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.

Nutrition Facts : Calories 584.8 calories, Carbohydrate 58.9 g, Cholesterol 67.1 mg, Fat 22.1 g, Fiber 3 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 646.2 mg, Sugar 3.1 g

Tips:

  • Use a roasting pan with a rack. This will allow the chicken to cook evenly and prevent it from sticking to the bottom of the pan.
  • Pat the chicken dry before seasoning and roasting. This will help the skin crisp up.
  • Season the chicken generously. Use a variety of herbs and spices, such as garlic, thyme, rosemary, and paprika.
  • Don't overcrowd the roasting pan. If the chicken is too crowded, it won't cook evenly.
  • Roast the chicken at a high temperature. This will help the skin crisp up and the meat stay moist.
  • Baste the chicken with pan juices every 20-30 minutes. This will help keep the chicken moist and flavorful.
  • Let the chicken rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the chicken.

Conclusion:

Italian oven-roasted whole chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, moist meat, and flavorful herbs and spices, this chicken is sure to be a hit with your family and friends. So next time you're looking for a delicious and impressive main course, give this recipe a try.

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