Italian Roasted Chicken

5 from 9 votes

This Italian roasted chicken is one of those timeless recipes that never fails. It’s incredibly simple just a few ingredients and the result is juicy, flavorful meat with perfectly golden skin. It’s the kind of comforting dish that reminds me of Sundays at my nonna’s table, and I know it’ll become a favorite in your kitchen too.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Dinner, Lunch

Cuisine: American, Italian

Keyword: chicken

Servings: servings

Calories: 346kcal

Author: Lora

Equipment

1 Roasting Pan

Ingredients

1 whole chicken about 4–5 pounds
1 Tablespoon sea salt
1 teaspoon freshly ground black pepper
1½ teaspoons paprika
2 Tablespoon olive oil plus 1 tablespoon for the sauce
1 lemon halved
2 –3 garlic cloves peeled
1 Tablespoon coconut aminos
fresh herbs rosemary, sage, or thyme

For the Sauce

Juice of 1 lemon
1 Tablespoon extra virgin olive
1 Tablespoon coconut aminos

Instructions

Prep the chicken:

Preheat your oven to 425°F (220°C). Place the whole chicken on a aluminum foil lined pan. Pat the chicken dry with some paper towels.

Season:

Drizzle on some olive oil. Sprinkle on salt, pepper, and paprika. With clean hands, rub it all around the chicken.

Stuff the cavity:

Squeeze the lemon into a small bowl and set aside (you’ll use this for the sauce). Place the squeezed lemon halves and garlic cloves inside the chicken cavity. Add in some of the fresh herbs. I like to use rosemary and sage together. If I have thyme, I like to use that on its own.

Roast high and fast:

Roast the chicken at 425°F for 30 minutes.

Make the sauce:

While the chicken is roasting, mix the reserved lemon juice with 1 tablespoon olive oil and the coconut aminos.

Finish roasting:

After 30 minutes, reduce oven temperature to 375°F (190°C). Pour the lemon sauce over the chicken and continue roasting for another 30-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Rest and serve:

Tent the chicken with a sheet of foil paper and let the chicken rest for 10 minutes before carving. Spoon any remaining juices over the sliced chicken before serving. Enjoy!

Notes

Pat the chicken dry.
This is key for that beautifully crisp skin. If the skin is too wet, the chicken steams instead of roasting—so grab a paper towel and don’t skip this step.
I like to use organic and kosher chicken.
I used a 5-pound chicken and it took about 85 minutes to cook. I find organic/kosher is always the most tender. If you choose a smaller chicken, keep an eye on the temperature, as it may cook up faster (and you don't want dry chicken).
Don’t skip the olive oil.
A drizzle of extra-virgin olive oil not only adds richness but helps the skin brown beautifully and carries all those delicious herb and spice flavors across the bird.
Preheat the oven fully.
Start with a hot oven to give the chicken a golden, crisp finish and ensure even cooking. You want that first blast of heat to really seal in the juices.
Use a meat thermometer.
It takes the guesswork out. Insert it into the thickest part of the chicken (usually the thigh) without touching bone. It should read 165°F when done.
Season with love.
Don’t be shy with sea salt, cracked pepper, and a sprinkle of dried Italian herbs (or fresh if you have them). A simple seasoning goes a long way in flavor.
Toss in some veggies.
If you have green beans, cherry tomatoes, or baby potatoes, toss them with a little olive oil and roast them in the same dish. Dinner, done.
Let it rest.
Once it’s out of the oven, tent the chicken with foil and let the chicken sit for 5–10 minutes before slicing. This locks in all those delicious juices.
Makes great leftovers. Use in a chicken salad, wrap, or even to make a chicken soup.

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