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Italian Roasted Chicken

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 25 mins
Total time 2 hrs

Serves 4 (serving size: about 4 ounces chicken)

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


  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. Remove skin from chickens; reserve skin for Dinner 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

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit