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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (447g) Recipe makes 4 servings |
||
| Calories 814 | ||
| Calories from Fat 522 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 58.1g | 89% | |
| Saturated Fat 16.6g | 83% | |
| Monounsaturated Fat 24.3g | ||
| Polyunsaturated Fat 12.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 267mg | 89% | |
| Sodium 541mg | 22% | |
| Potassium 800mg | 22% | |
| Total Carbohydrate 5.7g | 1% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 2.4g | ||
| Protein 63.3g | 126% | |
Roast Chicken With Italian Seasonings
By: highcotton
Aug 24, 2004
Several years ago, I noticed a post on some random cooking site asking for help with dry roast chicken. Someone suggested the 'flipping' method described below. I've been using it ever since, and it works! The actual recipe is a very basic one I found in a little paperback book at the grocery. You can replace the Italian seasonings with any others you prefer, but I think you'll find the general method gives great results. Exact cooking time will vary somewhat according to weight, of course.
SERVES 4 -6
Ingredients
- 2 medium onions, peeled
- 5-6 lbs whole chickens
- olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Italian spices
Directions
1
Preheat oven to 450 degrees F.2
Cut onions into thick slices (approximately 1/2").3
Using a broiler pan with rack in place, lay onion slices on rack to form a'bed' on which the chicken will sit.4
(The rack will allow excess grease to run off; the onions will impart nice flavor and will prevent chicken from sticking.).5
Remove giblets from cavity of chicken; rinse well with cold water and pat dry.6
Using a pastry brush (or your hands), coat entire outside of chicken lightly but thoroughly with olive oil.7
Sprinkle with salt, pepper and Italian seasonings (amounts given above are just general guidelines listed in the original recipe-- it's better to sprinkle evenly all over rather than trying to measure exactly).8
Place chicken on top of onion slices BREAST SIDE DOWN; cook for 30 minutes.9
Remove from oven; reduce temperature setting to 400 degrees F.10
Carefully turn chicken over so that the breast side is facing up; return to oven for an additional 45 minutes, or until done.11
Allow to rest 10 minutes before carving (IMPORTANT STEP!).
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Featured Reviews for This Recipe
From: Chef Whistle
On Nov 18, 2006
There's definitely something to flipping that bird! That's one tip I won't forget. Even though I was a little skeptical about the Italian seasoning, we loved the flavor. Simple ingredients, good techniques explained, very satisfying results.
From: boy named Sous
On Aug 22, 2006
I absolutely love this recipe! I don't know if it is the herbs or what, but it is very flavorful. I added the onions but I also added an equal amount of green cabbage. It was very good and I used the leftovers for a wonderful stirfry the next day! Thanks for the keeper!
From: Dreamgoddess
On Nov 14, 2004
Finally a recipe that yields a moist roasted chicken! No more dry roasted chicken for us. The outer skin was nicely crisp and wonderfully flavored from the seasonings. I loved using the onions as they gave just a hint of additional flavor to the chicken. I'll be using this method of roasting chicken from now on. Thanks a bunch for sharing this recipe!
From: Derf
On Nov 5, 2007
Lovely Sunday chicken and so easy! Great flavour with the Italian spices and the olive oil, I used light, really made a wonderful crisp skin. I made gravy with the drippings and served the chicken with mashed potatos, the gravy and applesauce filled acorn squash. Thanks for posting I will be making this again.
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