Italian Roast Chicken with Vegetables

Italian Roast Chicken with Vegetables


  • 5 to 6 pound roasting chicken

  • 4 Tbls of butter, softened

  • 1/4 cup of extra virgin olive oil

  • 1/2 tsp of powered garlic

  • 1/2 tsp of dried oregano

  • 1/2 tsp of dried basil

  • 1/2 tsp of fresh rosemary, chopped

  • 1/2 tsp of fresh thyme, chopped

  • 8 small red potatoes

  • 4 carrots, peeled and cut into pieces

  • 4 stalks of celery, cut into pieces

  • 20 pearl onions

  • 1 15oz can of chicken broth

  • 1 cup of white wine


  • Pre-heat the oven to 350 degrees.

  • Rinse the chicken under cold water and pat dry with a paper towel.

  • Tie the legs and the wings back with cooking string.

  • With you finger tips separate the skin from the breast.

  • Add 2 Tbls of butter between the skin and the breast.

  • Rub the olive oil all over the chicken

  • In a small bowl mix together the garlic, oregano, basil, rosemary and thyme.

  • Thoroughly season the chicken with the herb mixture.

  • Place the vegetables at the bottom of a roasting pan and coat with remaining olive oil.

  • Place the chicken on top of the vegetables and pour the broth and wine around the chicken.

  • Roast uncovered for about 2 hours while basting the chicken throughout the cooking time.

  • Let the chicken rest for about 30 minutes before serving.

    Serves 4 people.

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