Roast Chicken with Italian Seasonings
Elevate your dinner table with this succulent Roast Chicken with Italian Seasonings, a recipe that combines the comfort of a classic roast with the vibrant flavors of Italian herbs. Infused with a fragrant medley of fresh rosemary, thyme, dried oregano, and basil, this tender, golden-brown chicken is perfectly complemented by the earthy richness of garlic, paprika, and a splash of zesty lemon. Roasted atop a bed of caramelized carrots, celery, and onion, and basted with savory chicken broth, this dish guarantees flavorful, juicy results every time. Ready in under two hours, this recipe is perfect for family gatherings or a cozy weeknight indulgence. Serve alongside the roasted vegetables and drizzle with the luscious pan drippings for a restaurant-worthy feast at home.
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Recipe Information
Ingredients
- 4 lb Whole chicken
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 2 tsp Dried oregano
- 2 tsp Dried basil
- 1 tsp Paprika
- 1 Lemon
- 2 tsp Salt
- 1 tsp Black pepper
- 2 Carrots, roughly chopped
- 2 Celery stalks, roughly chopped
- 1 Yellow onion, quartered
- 1 cup Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Prepare the chicken by patting it dry with paper towels. This helps the skin become crispy as it roasts.
Rub the chicken all over with olive oil. Make sure to coat the entire surface thoroughly.
In a small bowl, mix together minced garlic, rosemary, thyme, oregano, basil, paprika, salt, and black pepper.
Rub the herb mixture all over the chicken, both outside and inside the cavity, to ensure maximum flavor.
Slice the lemon in half. Squeeze half of it over the chicken, then place the other half inside the cavity along with a few garlic cloves, if desired.
Arrange the chopped carrots, celery, and onion in the bottom of a roasting pan to create a bed for the chicken to sit on.
Place the seasoned chicken on top of the vegetables in the roasting pan, breast side up.
Pour the chicken broth into the bottom of the pan to keep the vegetables from burning and to add moisture.
Roast the chicken in the preheated oven for approximately 1.5 hours (about 20 minutes per pound), or until the internal temperature of the chicken reaches 165°F (74°C) when measured in the thickest part of the breast.
Baste the chicken with the pan drippings every 30 minutes to keep it moist and flavorful.
Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This helps the juices redistribute throughout the meat.
Serve the chicken with the roasted vegetables on the side and pour any remaining pan juices over the top for extra flavor. Enjoy!
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5731 mg | 249% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 19.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2122 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
