June 23

Italian Style Roast Chicken

I have been making this recipe for years.

I love recipes that you bake in one pan, as you throw it all in, and it comes out of the oven so juicy and divine.

We usually cook this recipe when we are travelling, as we can easily buy (or we take it from home) a baking dish.  We generally fill our days with too much, so we are wanting something easy and hearty for dinner.

We love serving it with lots of green vegetables but it’s lovely as well with mashed or roasted potato, pumpkin and sweet potato.

Italian Style Roast Chicken

Prep time Cook time Total time
2 hours 20 mins 35 mins 2 hours 55 mins

Author: Tracey Francis of Essential Olie
Serves: 6-8


  • 2 free range whole chickens (or if you don’t like cutting up whole chickens buy chicken pieces)
  • ½ cup olive oil or coconut oil
  • 2 whole lemons (juiced)
  • 2 Tablespoons honey
  • 6 cloves garlic (cut in half with skins on)
  • 1 Tablespoon dried Italian seasoning
  • 1 Tablespoon dried oregano
  • 1 teaspoon dried paprika
  • Sprinkle of Himalayan rock salt and ground pepper (to taste)
  • 4 fresh thyme sprigs
  • 2 small fresh rosemary stems with leaves


  1. Preheat oven to 180°C (fan forced).
  2. Juice the 2 lemons and pour into the baking dish.
  3. Put all other ingredients except for the chicken into baking dish with the lemon juice and using a spoon mix to incorporate.
  4. Cut up each chicken into 4-8 pieces*
  5. Put the cut chicken into the marinate in the baking dish then cover and leave in the fridge for 1-2 hours or overnight. If you don’t have time then don’t leave it to marinate just bake straight away.
  6. Bake for 35 minutes.
  7. Remove from oven and turn over the chicken pieces so that they are covered in marinate and let it sit til you are ready to serve.


* Freeze the chicken carcasses so that you can make some bone broth, chicken stock or chicken soup at a later date.

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