Roasted Italian Style Chicken
A whole roasted Italian-style chicken with potatoes and vegetables is an easy one-pan dinner with juicy chicken, crispy golden skin, and tender vegetables. Simple Italian seasonings and the flavorful pan drippings make this comforting meal perfect for both weeknight dinners and entertaining.
Ingredients
- 1 whole chicken 4- 5 lb.
- 1 Tbsp. each garlic + onion + paprika powder
- 4 peeled potatoes cut in half
- 4 peeled carrots cut in equal pieces
- 2 cups peeled butternut squash cut in medium dice
- 1 peeled sliced onion
- 5-6 cloves of peeled garlic
- 1 sliced lemon
- 1 cup white wine
- 3-4 sprigs of rosemary
- 4 Tbsp. olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F .Prepare the chicken: Pat the chicken completely dry with paper towels. Rub the outside generously with olive oil, then season well with salt, pepper, and Italian seasoning. Place the lemon halves and a few sprigs of rosemary inside the cavity.
- Prepare the vegetables: Place the potatoes, onion, carrots, and garlic in a large roasting pan. Toss with olive oil, salt, pepper, and Italian seasoning.
- Add the chicken: Place the seasoned chicken breast-side up over the vegetables. Drizzle with a little more olive oil.
- Roast: Roast uncovered at 425°F for approximately 50–55 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F in the thickest part of the breast and the juices run clear.
- Rest the chicken: Remove the chicken from the oven and let it rest for 10–15 minutes before carving. The potatoes and vegetables can remain in the pan while the chicken rests.
Serve: Carve the chicken and serve with the roasted potatoes and vegetables, spooning some of the flavorful pan juices over everything.
Video
Notes
For the crispiest skin, make sure the chicken is thoroughly dried before seasoning it. Don't skip the resting time — it allows the juices to redistribute so the chicken stays moist and tender.