Italian Roasted Chicken

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Italian Roasted ChickenRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

This dish only requires ten ingredients and acquires some incredible flavor thanks to sage, freshly minced garlic, and thyme.  

Serves 4 (serving size: about 4 ounces chicken)


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2 (3 1/2-pound) whole chickens
Cooking spray
8 thyme sprigs
1/2 (1-ounce) package fresh sage
2 tablespoons minced fresh garlic (about 6 cloves)
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt
2 lemons, halved
3/4 cup water


Hands-on: 25 Minutes
Total: 2 Hours

1. Preheat oven to 400°.

2. Remove skin from chickens; reserve skin for Dinner 2. Discard necks and giblets. Place chickens on the rack of a broiler pan coated with cooking spray.

3. Chop herb leaves; place stems in cavities. Combine leaves, garlic, and oil in a small bowl. Spread oil mixture evenly over chickens. Sprinkle chickens with pepper and salt. Squeeze lemon juice over chickens; place lemon halves in cavities. Secure chicken legs with twine.

4. Pour 3/4 cup water into bottom of broiler pan. Bake at 400° for 1 hour and 20 minutes or until a ther­mometer inserted in thigh registers 165°. Let stand ?15 minutes. Remove meat from bones. Reserve bones for stock in Dinner 3; reserve meat from 1 chicken for Dinner 3.

Created date

September 2015

Nutritional Information

Calories 191
Fat 6 g
Satfat 1.2 g
Monofat 2.5 g
Polyfat 1.1 g
Protein 29 g
Carbohydrate 3 g
Fiber 1 g
Cholesterol 92 mg
Iron 2 mg
Sodium 346 mg
Calcium 27 mg