Kiddipedia

Kiddipedia

Cook super juicy and tender Italian roast chicken and potatoes with no oil at all! It’s dry roasted in the oven to perfection, leaving you with the ultimate crispy skin. It’s the set and forget roast dinner recipe you’ve been looking for.

Why We Love This

There’s nothing better than smelling a Sunday roast in the oven and having the family over for dinner. Especially one that’s pretty hands off when it comes to roasting.

With no oil required, it’s a matter of coating the chicken in salt and herb goodness, before popping it in the oven and waiting for that magic crispy skin to emerge.

What is Italian Roasted Chicken?

Italian Roast Chicken is dry brined in salt and herbs with no oil at all. This results in a very crispy skin and succulent meat, cooked to absolute perfection. The herbs used are sage and rosemary, accompanied with a hit of garlic and black pepper.

What You’ll Need

Get out your roasting pan, it’s time to cook up a storm!

  • Chicken – We’re roasting a whole chicken today! Our recipe is based on a 1.5kg (3.3 lb) chook, but you can adjust your cooking time to suit a bigger or smaller bird.
  • Coarse Salt – Coarse salt works best, as it’s easier to brush off of the skin once the chicken is ready to cook.
  • Herbs – Fresh is the most fragrant and will really help to soak the flavours into the skin and meat. Gather up fresh rosemary, sage and garlic and chop!

How to make Italian Roast Chicken:

For the Seasoning:

  1. Pour the coarse salt into a bowl, then add in your chopped garlic, sage and rosemary, and mix well.1/4 cup coarse sea salt, 4 cloves garlic, 1 handful fresh sage, 1 handful rosemary

To Prepare the Chicken:

  1. Massage the herb and salt seasoning all over the chicken skin, making sure it’s well and truly coated.1.5 kg whole roasting chicken
  2. Cover and pop in the fridge for 3 hours. Take it out of the fridge 1 hour before cooking to help bring it back up to room temperature.

To Roast the Chicken:

  1. Preheat oven to 250˚C (480˚F). Yep. That is going to be one hot oven for roasting this chicken.
  2. Meanwhile pop your potatoes and onions into a roasting pan and use them to create a nice base for your chicken.1 onion, 5 potatoes
  3. Brush all the salt off the chicken. Place the chicken on top of the potatoes (breast side down to start) then pop the tray into the oven. Allow half an hour of cooking per 500 g (1.1 lb) of chicken, so 1.5kg (3.3 lb) = 1.5 hours. We’re cooking the chicken on top of the potatoes to stop the skin sticking to the pan and to flavour the potatoes with all that gorgeous roasting jus.
  4. At the halfway point, flip the chicken and vegetables over then pop it back in the oven. This will allow that gorgeous skin to turn into crispy, golden brown deliciousness.
  5. Once the chicken is done, take it out of the oven and wrap it up in some aluminium foil. For the juiciest, tastiest and most tender chicken ever, allow it to rest for at least 10 minutes covered in aluminium foil before you dive in. 😉

Wandercook’s Tips

  • Chicken Size – Allow half an hour of cooking per 500 g / 1.1 lb of chicken.
  • Hot Oven – This is crucial. We really do mean 250°C (480°F)! Get that oven hot guys – that’s what gives you a crispy chicken skin while keeping the moisture in the chook!
  • Timing (Based on 1.5kg Chicken) –
    • 11:30am: Prepare the seasoning to allow the flavours to develop.
    • 12:30pm: Massage the salt into the chicken, then pop into the fridge to dry brine for 3 hours.
    • 3:30pm: Remove the chicken from the fridge to bring up the meat temperature.
    • 4:30pm: Pop the chicken into the oven and prepare any other side dishes or salads to go with dinner.
    • 6pm: Serve and eat!
  • Perfect Pairs – Make a quick Greek salad or shopska salad to serve alongside.

 

Thanks to Wandercooks

The original recipe can be seen here.