Roasted Italian Chicken
- Ready In:
- 2hrs 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons snipped fresh oregano (or 2 t. dried crushed)
- 2 tablespoons snipped fresh basil (or 2 t. dried crushed)
- 1 tablespoon snipped fresh thyme (or 1 t. dried crushed)
- 1 tablespoon lemon juice
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon fresh coarse ground black pepper
- 1 (3 -3 1/2 lb) whole broiler-fryer chickens
directions
- Preheat oven to 375°.
- In a small bowl, whisk together vinegar, oil, oregano, basil, thyme, lemon juice, garlic, salt, and pepper.
- Divide herb mixture in half; set aside.
- Remove neck and giblets from chicken.
- Rinse inside cavity of chicken; pat dry with paper towels.
- On one side of the chicken, slip your fingers between the skin and breast meat, forming a pocket; repeat on other side.
- Divide one portion of the herb mixture between pockets.
- Using 100 percent cotton kitchen string, tie drumsticks to tail.
- Twist wing tips under back.
- Place chicken, breast side up, on a roasting rack in a shallow roasting pan.
- Roast, uncovered, 1 hour.
- Cut string between drumsticks.
- Brush chicken with remaining herb mixture.
- Roast, uncovered, for 15-30 minutes more or until drumsticks move easily in their sockets and juices run clear (180°).
- Transfer chicken to a serving platter.
- Cover with foil; let stand for 10 minutes before carving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!