The roast chicken is among the main courses that brings everyone together at the table, making it one of the most loved dishes in Italian cuisine. Today, October 2nd, besides being Grandparents’ Day, is also Roast Chicken Day; for the occasion, I share with you the roast chicken recipe as my grandmother used to make it. To make this recipe, you use a whole chicken with the skin; before cooking it in the oven, it must be drizzled with extra virgin olive oil and covered, both outside and inside, with a mixture of salt and aromatic herbs. With just a few ingredients and small tricks, you will make a succulent roast chicken, and remember: roast chicken is eaten with your hands!
You can use shredded roast chicken to stuff the homemade kebab pizza
Also try:
Baked Chicken Thighs and Potatoes
Chicken in Coarse Salt
Chicken in Potacchio with Tomato and Olives
For more delicious ideas, check out the collection:
10 Comforting Dishes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3.31 lbs whole chicken
- 0.53 oz salt
- 1 sprig rosemary
- 3 leaves sage
- 1 leaf bay
- lemon zest
- as needed extra virgin olive oil
Tools
- Chopper
- Kitchen Twine
- Baking Dish
Steps
To prepare the roast chicken, pour the salt, aromatic herbs, and lemon zest into the bowl of the chopper. If you like, you can also add a garlic clove.
Blend everything until you get a sandy mixture and transfer it to a small bowl.
Use a whole chicken, cleaned and gutted. With kitchen twine, tie the chicken so that it retains its shape after cooking; wrap the twine around the ends of the legs, stretch it and wrap it behind the breast to keep it secure.
Place the chicken inside a baking dish, and with your hands, massage the surface of the chicken on both sides with extra virgin olive oil.
Cover with the aromatic mixture, massaging with your hands on all sides to make it adhere well. Also season the inside of the chicken with the aromatic mixture.
Cook the chicken in a preheated static oven at 356°F for about an hour. Occasionally baste it with the cooking juice and halfway through cooking, turn the chicken to the other side.
Serve the chicken with baked potatoes. Enjoy your meal!
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