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Italian Roasted Chicken
(5-7 pound.) roaster, thawed, rinsed, trimmed of excess fat
1 (5-7 pound.) roaster, thawed, rinsed, trimmed of excess fat
small onion, peeled, halved (for cavity)
1 small onion, peeled, halved (for cavity)
tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
2 tablespoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
tablespoon dried Italian seasoning
1 tablespoon dried Italian seasoning
teaspoon garlic powder
½ teaspoon garlic powder
Preheat oven to 375°F.
In a small bowl, combine Chicken Base, seasoning and garlic powder.
Starting at the chicken neck, using fingertips, gently release skin over breasts and around legs.
Place small amounts of seasoning mix between skin and meat. Using your hand, lightly rub outer skin to distribute seasoning under skin.
Spray roasting pan with cooking spray. Pour ¼ cup of water into bottom of pan.
Before roasting, secure neck skin by overlapping and inserting 2 toothpicks, remove toothpicks before serving.
Stuff chicken cavity with onion and truss chicken with kitchen twine.
Place chicken in roasting pan. Roast until done, approximately 2 hours. To ensure proper doneness, use an instant read thermometer. If needed, lightly tent chicken with foil, to prevent over browning.
Remove from oven, lightly cover chicken with foil and allow it to rest for 5-10 minutes before carving.