Italian Style Roasted Chicken

We finally did it.

We put up our Christmas tree. This is our first year buying a tree, and I was starting to think we would never get it up, but on Sunday night we put on some Christmas music and got in the holiday spirit.

roasted chicken

While it’s nothing spectacular, having it in our living room has definitely got us excited for Christmas. Tonight, we wanted a recipe that would fill our entire condo with delicious smells to get us excited for all of the holiday food to come.

This Italian style roasted chicken definitely did the trick. It’s full of flavor and the meat is so tender and juicy when done the right way!

We used to be pretty intimidated by cooking whole chickens, but it’s so simple! You’ll be impressed by the final result.

Let’s get started!


Italian Style Roasted Chicken

This Italian style roasted chicken is flavorful, tender, and so simple!


Main Course

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Servings 3


  • 1
    chicken (about 5 pounds)
  • 1
  • 1
    cut into big chunks
  • 1
    minced garlic
  • 1
    dried or fresh parsley
  • 2
    rotisserie seasoning
  • 1/4
  • 2
    baking potatoes
  • 1
    baby carrots
  • 3
    olive oil
  • 1
    garlic powder


  1. Preheat the oven to 400 degrees F.

  2. Remove chicken giblets.

  3. Cut lemon into thin slices and stuff chicken with 1/2 of the slices. Additionally, stuff the chicken with onion, 1/2 tbsp of your minced garlic, and 1 tsp (or a couple leaves) of parsley.

  4. Melt butter in a bowl in microwave for about 20 seconds. Combine melted butter, a bit of lemon juice, a dash of garlic powder, olive oil and rotisserie seasoning and mix well.

  5. Brush both sides of chicken with mixture. Lift skin and brush underneath the skin with the mixture as well. Do not use all of the mixture, as you will add the rest to the vegetables.

  6. Put chicken in the oven for an hour and 25 minutes or until juices run clear. About half way through, you will add the vegetables.

  7. While chicken is in the oven, begin boiling water in a medium sized sauce pan.

  8. Cut potatoes into inch sized chunks.

  9. Once water is at a rolling boil, add potatoes and cook for three minutes.

  10. Add carrots and cook for additional 2 minutes.

  11. Strain and add to the chicken’s baking dish after it has been in the oven for about 45 minutes. Brush the vegetables with remaining olive oil/butter mixture.

  12. Let cook for additional 45 minutes and enjoy!

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