Italian Roasted Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 591.2
  • Total Fat: 29.8 g
  • Cholesterol: 168.8 mg
  • Sodium: 1,376.6 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 49.7 g

View full nutritional breakdown of Italian Roasted Chicken calories by ingredient
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Something different to do with a whole chicken Something different to do with a whole chicken
Number of Servings: 4


    whole roasting chicken (about 4 lbs.)
    2 14.5 oz. cans Del Monte Petite Cut diced tomato with Garlic & Olive Oil
    5 medium onions, quartered
    2 T. butter, melted
    2 T. olive oil
    1 T. Italian Herb seasoning mix
    1 head peeled garlic cloves
    salt and pepper to taste


Mix melted butter, olive oil, Italian seasoning, and 2 crushed cloves of garlic in a small bowl and set aside.

Cut onions into quarters, put remaining peeled garlic and all but 2 onions into the bottom of a covered roasting pan/clay pot. (I use the Pampered Chef "Deep Covered Baker" and you can't go wrong with it!!!) Pour one of the cans of diced tomatoes into pot.

Rinse chicken and stuff with remaining onions. Sprinkle salt/pepper over outside of chicken to taste. Brush oil/butter herb mix under the skin of chicken breasts, then over the outside skin of the rest of the chicken, top and bottom. Settle chicken into the roasting pan/pot, then pour other can of tomatoes over top of chicken. Cover and put in oven.

Bake at 450 degrees Fahrenheit for 20 minutes, then lower temperature to 375 Fahrenheit and bake about another hour and a half, until a meat thermometer placed into the thickest part of the thigh registers at 180-185 degrees Fahrenheit.

(Note: If you are using the Deep Covered Baker from Pampered Chef, you can leave it in the oven for about 2 hours all together at 450 degrees, and the meat literally falls right off the bones!)

Serving Size: Makes 4 servings (1/4 chicken each)

Number of Servings: 4

Recipe submitted by SparkPeople user TAMARA7567.

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