Pair it with salad or pasta. It's delicious!
Italian Roasted Chicken
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Prep:
30 min. -
Cook:
2 hrs. -
Serves:
4-6
Recipes
Recipe tags: chicken base, moderate difficulty, main, chicken, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | (5-7 pound roaster), thawed, rinsed, trimmed of excess fat |
| 1 tsp | dried Italian seasoning |
| ½ tsp | garlic powder |
| 2 Tbsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| 1 | small onion, peeled, halved (for cavity) |
Directions
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1
Preheat oven to 375°F.
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2
In a small bowl, combine Chicken Base, seasoning and garlic powder.
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3
Starting at the chicken neck, using fingertips, gently release skin over breasts and around legs.
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4
Place small amounts of seasoning mix between skin and meat. Using your hand, lightly rub outer skin to distribute seasoning under skin.
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5
Spray roasting pan with cooking spray. Pour ¼ cup of water into bottom of pan.
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6
Before roasting, secure neck skin by overlapping and inserting 2 toothpicks, remove toothpicks before serving.
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7
Stuff chicken cavity with onion and truss chicken with kitchen twine.
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8
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.
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9
Remove from oven, lightly cover chicken with foil and allow it to rest for 5-10 minutes before carving.