If you love the combination of crispy skin and juicy chicken, you’re in for a treat with these 15 aromatic Italian roasted chicken recipes. The kitchen will be filled with the delightful scents of lemon, herbs, and spices, bringing the Mediterranean to your home. Each recipe offers a wonderful balance of flavors that are sure to impress your family and friends. Whether it’s a weeknight dinner or a special occasion, these dishes are bound to become favorites. Which one will be your new go-to recipe?
Classic Lemon Herb Roasted Chicken
The Classic Lemon Herb Roasted Chicken is a quintessential Italian dish that brings together the fresh and vibrant flavors of Mediterranean cuisine. Infused with zesty lemon, aromatic herbs, and a subtle hint of garlic, this roasted chicken is both juicy and fragrant. Perfect for a family dinner or a special occasion, this dish is sure to impress with its beautiful golden-brown skin and tender, flavorful meat.
This recipe serves 4-6 people and requires minimal preparation, making it an excellent choice for both seasoned cooks and beginners. The key to this dish lies in the quality of the ingredients, so be certain to use fresh herbs and ripe lemons to maximize the flavor. The roasting process allows the chicken to absorb the herbs and lemon zest, resulting in a delightful aroma that fills your kitchen.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2 lemons
- 4 sprigs of fresh rosemary
- 4 sprigs of fresh thyme
- 6 cloves of garlic
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
Cooking Instructions:
- Prepare the Chicken: Preheat your oven to 425°F (220°C). Rinse the chicken under cold water and pat dry with paper towels. Confirm the cavity is clean and free of any giblets.
- Season the Cavity: Cut one lemon in half and place it inside the cavity of the chicken along with 2 sprigs of rosemary, 2 sprigs of thyme, and 3 cloves of garlic. This will infuse the chicken from the inside as it roasts.
- Make the Herb Mixture: In a small bowl, combine the olive oil, the juice of the second lemon, minced garlic from the remaining 3 cloves, chopped rosemary, chopped thyme, dried oregano, salt, and pepper. Mix well to create a fragrant herb marinade.
- Season the Chicken: Place the chicken on a roasting rack inside a baking dish. Using a brush or your hands, coat the entire chicken with the herb mixture, guaranteeing to get under the skin for maximum flavor. Season generously with salt and pepper.
- Roast the Chicken: Put the chicken in the preheated oven and roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when the thickest part of the thigh is pierced with a knife.
- Rest and Serve: Remove the chicken from the oven and allow it to rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, making the meat more tender.
Extra Tips:
For additional flavor, consider adding more vegetables like carrots, onions, and potatoes to the roasting pan. These will soak up the drippings and create a delicious side dish that complements the roasted chicken.
If you prefer a crispier skin, increase the oven temperature to 450°F (230°C) for the last 10 minutes of roasting. Remember to keep an eye on the chicken to prevent burning.
Finally, using a meat thermometer is always a good idea to confirm your chicken is perfectly cooked without overcooking.
Tuscan Garlic Butter Chicken
Tuscan Garlic Butter Chicken is a delightful Italian roasted chicken dish that combines savory garlic, rich butter, and aromatic herbs to create a flavorful experience reminiscent of the charming Tuscan countryside. This dish showcases tender chicken pieces infused with the warmth of garlic and the richness of butter, all cooked to perfection.
Whether you’re preparing for a family dinner or entertaining guests, Tuscan Garlic Butter Chicken is a satisfying and impressive choice that will surely delight everyone’s taste buds.
The key to this recipe lies in its simplicity, allowing the natural flavors of the ingredients to shine through. With minimal preparation and cooking time, this dish is perfect for weeknight dinners or special occasions.
Pair it with a side of roasted vegetables or a fresh salad, and you have a complete meal that’s both comforting and elegant. Here’s how to prepare Tuscan Garlic Butter Chicken for 4-6 people.
Ingredients:
- 4-6 chicken thighs (bone-in, skin-on)
- 1/4 cup unsalted butter
- 6 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Juice of 1 lemon
- 1/4 cup chicken broth
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.
- Garlic Butter Preparation: In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to let the garlic brown. Remove from heat and stir in the dried oregano, thyme, and rosemary.
- Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and sear the other side for an additional 5 minutes.
- Add Flavor: Pour the garlic butter mixture over the chicken thighs, ensuring they’re well-coated. Squeeze the lemon juice over the top and pour in the chicken broth.
- Roast in the Oven: Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
- Garnish and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes. Garnish with fresh parsley before serving.
Extra Tips:
For best results, use bone-in, skin-on chicken thighs, as they remain juicier and more flavorful during the roasting process. If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the garlic butter mixture.
Additionally, using fresh herbs instead of dried can enhance the flavor even more, but be sure to increase the quantity as fresh herbs are less potent than dried. Serve the Tuscan Garlic Butter Chicken with crusty bread to soak up the delicious pan juices, or alongside a bed of creamy mashed potatoes for a hearty meal.
Italian Balsamic Glazed Chicken
The Italian Balsamic Glazed Chicken is a delightful dish that brings together the rich flavors of balsamic vinegar with succulent roasted chicken. This recipe is perfect for a family dinner, offering a taste of Italy with every bite. The sweetness of the balsamic glaze complements the savory chicken, creating a harmonious balance that’s certain to be a hit with both children and adults alike.
This dish isn’t only flavorful but also visually appealing, making it an excellent choice for entertaining guests. In this recipe, the chicken is marinated in a blend of balsamic vinegar, garlic, and Italian herbs to infuse it with flavor before roasting. As the chicken bakes, the marinade transforms into a glaze that coats the meat, resulting in a beautifully caramelized exterior.
The aroma that fills the kitchen while this dish is cooking is simply irresistible. Serve the Italian Balsamic Glazed Chicken with a side of roasted vegetables or a fresh salad for a complete meal that’s both satisfying and nutritious.
Ingredients (Serves 4-6):
- 4-6 chicken breasts or thighs
- 1/2 cup balsamic vinegar
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Cooking Instructions:
- Prepare the Marinade: In a medium-sized bowl, whisk together balsamic vinegar, olive oil, minced garlic, honey, Dijon mustard, dried oregano, and dried basil. Add salt and pepper to taste, adjusting the seasoning as needed.
- Marinate the Chicken: Place the chicken breasts or thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat the Oven: Preheat your oven to 400°F (200°C). While the oven heats, remove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes.
- Roast the Chicken: Arrange the marinated chicken pieces in a baking dish in a single layer, making sure not to overcrowd them. Pour any remaining marinade over the chicken. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Glaze the Chicken: During the last 5 minutes of baking, baste the chicken with the juices from the bottom of the baking dish to enhance the glaze. If desired, switch the oven to broil for the last 2-3 minutes to achieve a more caramelized finish.
- Serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving, if desired. Enjoy with your choice of side dishes.
Extra Tips:
For the best results, allow the chicken to marinate overnight to maximize the infusion of flavors. If you prefer a thicker glaze, you can reduce the marinade on the stovetop before coating the chicken. Simply transfer the marinade to a saucepan and simmer over medium heat until it thickens.
Additionally, bone-in, skin-on chicken pieces can be used instead of boneless for a juicier result, but adjust the cooking time accordingly. Remember to always check the internal temperature of the chicken to verify it’s safely cooked.
Sicilian Olive and Lemon Chicken
Sicilian Olive and Lemon Chicken is a delightful Italian dish that encapsulates the vibrant flavors of Sicily. This recipe combines the briny taste of olives with the zesty freshness of lemons, creating a mouthwatering blend that pairs perfectly with tender, roasted chicken. The dish is simple yet sophisticated, making it an ideal choice for both family dinners and special occasions.
As the chicken roasts, it absorbs the aromatic flavors from the olives and lemons, resulting in a succulent meal that’s bound to impress. This recipe serves 4-6 people and is perfect for those who enjoy Mediterranean flavors. The preparation involves marinating the chicken with a blend of herbs and spices, guaranteeing that every bite is infused with deliciousness.
The inclusion of olives and lemons not only adds complexity to the dish but also gives it a distinctive Sicilian touch. With a combination of fresh ingredients and traditional cooking techniques, Sicilian Olive and Lemon Chicken is a must-try for anyone looking to explore the rich culinary heritage of Italy.
Ingredients:
- 1 whole chicken (about 4-5 pounds), cut into pieces
- 1 cup pitted green olives
- 2 lemons, sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Prepare the Marinade: In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Mix well to create a uniform marinade.
- Marinate the Chicken: Place the chicken pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each piece is well-coated. Add the lemon slices and olives to the bag or dish, distributing them evenly. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for more intense flavor.
- Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C).
- Arrange the Chicken: Remove the chicken from the marinade, allowing any excess marinade to drip off. Arrange the chicken pieces, skin side up, in a single layer on a large roasting pan. Scatter the lemon slices and olives around the chicken.
- Roast the Chicken: Place the roasting pan in the preheated oven. Roast the chicken for 45-55 minutes, or until the skin is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking to keep it moist.
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 5 minutes. This allows the juices to redistribute, guaranteeing tender meat. Garnish with fresh parsley before serving.
Extra Tips:
- For an extra depth of flavor, consider adding a splash of white wine to the marinade.
- If you prefer a stronger garlic flavor, increase the number of garlic cloves based on your taste preference.
- Feel free to experiment with different types of olives, such as Kalamata, for a unique twist on the classic recipe.
- Always ascertain that the chicken is cooked through by using a meat thermometer to check the internal temperature.
Roasted Chicken With Sun-Dried Tomatoes
Roasted Chicken with Sun-Dried Tomatoes is a delightful Italian-inspired dish that combines the rich, savory flavors of roasted chicken with the tangy sweetness of sun-dried tomatoes. This dish is perfect for a family dinner or an intimate gathering, offering a comforting yet sophisticated flavor profile that’s bound to impress your guests.
The sun-dried tomatoes add a burst of umami, complementing the tender, juicy roasted chicken and creating a harmonious blend of tastes and textures. The preparation of this dish is straightforward, yet it results in a complex and delicious meal. By using quality ingredients and following the cooking instructions carefully, you can achieve a beautifully roasted chicken with a crispy exterior and succulent interior.
The accompanying sun-dried tomato sauce enhances the overall flavor, making each bite a delightful experience. Whether you’re looking to make an ordinary weeknight special or want to showcase your culinary skills at a dinner party, this recipe is a must-try.
Ingredients (Serves 4-6):
- 1 whole chicken (about 4-5 pounds), cleaned and patted dry
- 1 cup sun-dried tomatoes, packed in oil, drained and chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 1 lemon, sliced
- 1/2 cup chicken broth
- Fresh basil leaves, for garnish
Cooking Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). This guarantees that the chicken cooks evenly and achieves a nice, crispy skin.
- Prepare the Chicken: Place the whole chicken in a large roasting pan. Gently loosen the skin over the breast and thighs by sliding your fingers underneath. Be careful not to tear the skin.
- Make the Tomato Mixture: In a bowl, combine the chopped sun-dried tomatoes, minced garlic, olive oil, dried oregano, dried basil, salt, and pepper. Mix well to create a flavorful paste.
- Season the Chicken: Rub the sun-dried tomato mixture generously under the skin of the chicken, making sure it’s evenly distributed. This will infuse the chicken with flavor as it roasts.
- Stuff the Chicken: Place lemon slices inside the cavity of the chicken. This adds a revitalizing citrus note to balance the richness of the tomatoes and chicken.
- Roast the Chicken: Pour the chicken broth into the bottom of the roasting pan. This will keep the chicken moist during cooking. Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 10 minutes. This allows the juices to redistribute, keeping the meat juicy. Carve the chicken and serve it garnished with fresh basil leaves.
Extra Tips:
For best results, consider marinating the chicken with the sun-dried tomato mixture for a few hours or overnight in the refrigerator. This will enhance the flavors and make the dish even more delicious.
Confirm the chicken is at room temperature before roasting to promote even cooking. If you prefer a crispier skin, increase the oven temperature to 400°F (200°C) for the last 15 minutes of cooking. Remember, using fresh, high-quality ingredients will elevate the dish and provide the most satisfying flavors.
Italian Herb and Parmesan Crusted Chicken
Italian Herb and Parmesan Crusted Chicken is a delightful dish that brings together the aromatic flavors of Italian herbs and the rich, nutty taste of Parmesan cheese. This recipe is perfect for a family dinner or a gathering with friends, offering a flavorful twist on traditional roasted chicken. The chicken is coated with a mixture of herbs and cheese that crisps up beautifully in the oven, resulting in a succulent and savory main course that pairs well with a variety of sides, such as roasted vegetables or a fresh salad.
The key to achieving the perfect Italian Herb and Parmesan Crusted Chicken is to use fresh, high-quality ingredients. The combination of herbs like basil, oregano, and thyme infuses the chicken with a delightful fragrance, while the Parmesan adds a layer of umami flavor and a satisfying crunch. The dish is easy to prepare and can be assembled in advance, making it a convenient option for busy weeknights or special occasions. Below is the list of ingredients and step-by-step instructions to create this delicious meal for 4-6 people.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1/4 cup all-purpose flour
- 1/4 cup olive oil
Instructions:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This guarantees the oven is hot enough to create a crispy crust on the chicken.
- Prepare the Breading Mixture: In a mixing bowl, combine the grated Parmesan cheese, panko breadcrumbs, chopped basil, oregano, thyme, minced garlic, salt, and pepper. Mix these ingredients thoroughly to guarantee even distribution of flavors.
- Set Up the Breading Station: In a shallow dish, place the all-purpose flour. In another dish, beat the eggs until smooth. These stations will help in coating the chicken evenly.
- Coat the Chicken: Take each chicken breast and first dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it’s completely coated. Finally, press the chicken into the herb and Parmesan mixture, making sure it’s covered evenly on all sides.
- Prepare the Baking Dish: Lightly grease a baking dish with olive oil to prevent sticking. Arrange the coated chicken breasts in the dish, ensuring they aren’t touching each other.
- Bake the Chicken: Drizzle a little olive oil over the top of each chicken breast to help crisp the crust. Place the dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown. Use a meat thermometer to verify the internal temperature reaches 165°F (75°C).
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
Extra Tips: For an even more aromatic dish, consider adding a pinch of red pepper flakes to the breadcrumb mixture for a hint of heat. To guarantee a uniform crust, press the breadcrumb mixture firmly onto the chicken. If you prefer a more robust flavor, marinate the chicken in olive oil, lemon juice, and a bit more chopped herbs for a few hours before breading. Serve the Italian Herb and Parmesan Crusted Chicken with a side of lemon wedges for an added burst of freshness.
Chianti-Braised Roasted Chicken
Chianti-Braised Roasted Chicken is a delightful Italian dish that combines the robust flavors of Chianti wine with tender, juicy roasted chicken. This recipe melds the richness of the wine with aromatic herbs and vegetables, producing an enticing aroma and a deeply flavorful sauce. Perfect for a family dinner or a gathering with friends, this dish elevates simple roasted chicken to a gourmet experience.
The braising process guarantees the chicken remains moist while absorbing the savory, herby notes of the cooking liquid. This recipe serves 4-6 people and is both comforting and impressive, making it ideal for any occasion. The use of Chianti wine not only enhances the flavor but also adds a touch of Italian authenticity to the meal.
By pairing the chicken with a side of creamy mashed potatoes or a simple green salad, you can create a well-rounded meal that’s sure to please everyone at the table.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 cup Chianti wine
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels and season it generously with salt and freshly ground black pepper, both inside and out.
- Brown the Chicken: Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the chicken, breast side down, and brown it for about 5-7 minutes, then turn to brown the other sides. Remove chicken and set it aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened and the onion is translucent.
- Deglaze the Pot: Pour in the Chianti wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3 minutes.
- Add Remaining Ingredients: Stir in the chicken broth, tomato paste, thyme, rosemary, and bay leaves. Return the chicken to the pot, breast side up. Spoon some of the sauce over the chicken.
- Braise the Chicken: Cover the pot and transfer it to the preheated oven. Roast for about 1 1/2 to 2 hours, basting occasionally, until the chicken is cooked through and the juices run clear when pierced with a fork.
- Finish the Sauce: Remove the chicken from the pot and place it on a serving platter. Tent with foil to keep warm. Return the pot to the stovetop over medium heat, remove bay leaves, and stir in the butter to enrich the sauce.
- Serve: Carve the chicken and serve with the Chianti sauce drizzled over the top. Garnish with fresh chopped parsley.
Extra Tips:
For the best results, choose a good quality Chianti wine, as it greatly impacts the flavor of the dish. If Chianti is unavailable, another dry red wine can be used as a substitute.
Be sure to adjust the seasoning to taste before serving, as the flavors will concentrate during cooking. If the sauce seems too thin, you can simmer it a bit longer on the stovetop to reach your desired consistency. This dish pairs beautifully with a side of roasted potatoes or crusty bread to soak up the delicious sauce.
Rosemary and Garlic Roasted Chicken Thighs
Rosemary and Garlic Roasted Chicken Thighs is a classic Italian-inspired dish that combines the aromatic essence of rosemary with the robust flavor of garlic. This recipe is perfect for a cozy family dinner or a small gathering, providing a flavorful yet simple approach to roasting chicken. The chicken thighs remain juicy and tender, while the skin turns crisp and golden, thanks to the oven’s heat.
The rosemary and garlic infuse the chicken with their earthy and pungent notes, making each bite a delightful experience. This dish not only tantalizes the taste buds but also fills your kitchen with an irresistible aroma as it roasts. It’s a remarkably straightforward recipe that doesn’t require much preparation time or cooking expertise, making it accessible for cooks of all levels.
By using chicken thighs, you’re guaranteed a moist outcome, as thighs are naturally more forgiving and flavorful than other cuts. This recipe serves 4-6 people, making it ideal for a family meal or small dinner party.
Ingredients (serving size: 4-6 people):
- 8 chicken thighs, bone-in and skin-on
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- Zest of 1 lemon
- 1/2 cup chicken broth
Cooking Instructions:
- Preheat the oven: Set your oven to 400°F (200°C) to guarantee it reaches the desired temperature by the time the chicken is ready to be roasted.
- Prepare the chicken: Pat the chicken thighs dry with paper towels. This helps the skin crisp up during roasting. Place the chicken in a large bowl.
- Make the marinade: In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, pepper, lemon juice, and lemon zest. Mix well to form a marinade.
- Marinate the chicken: Pour the marinade over the chicken thighs, making sure each piece is well coated. Allow the chicken to marinate for at least 30 minutes at room temperature, or longer in the refrigerator for enhanced flavor.
- Arrange in a baking dish: Transfer the marinated chicken thighs to a baking dish, skin side up. Pour chicken broth around the thighs to keep them moist during roasting.
- Roast the chicken: Place the baking dish in the preheated oven and roast for 35-45 minutes. The chicken is done when the skin is golden brown, and the internal temperature reaches 165°F (74°C).
- Rest the chicken: Once cooked, remove the chicken from the oven and let it rest for about 5 minutes before serving. This allows the juices to redistribute, guaranteeing a juicy bite.
Extra Tips:
For a more intense flavor, marinate the chicken overnight in the refrigerator. If you prefer crispy skin, avoid covering the dish with foil during roasting. Instead of fresh rosemary, dried rosemary can be used, but halve the amount, as dried herbs are more potent.
If you want to add more complexity, try adding a splash of white wine to the chicken broth for a subtle depth of flavor.
Italian Sausage Stuffed Chicken Breasts
Italian Sausage Stuffed Chicken Breasts is a delightful and flavorful dish that brings a taste of Italy to your dinner table. This recipe combines tender chicken breasts with a savory Italian sausage stuffing, creating a harmonious blend of flavors that’s bound to impress your family and guests.
The stuffing is rich and aromatic, featuring ingredients such as herbs, cheese, and sun-dried tomatoes, which complement the juicy chicken perfectly. This dish isn’t only delicious but also visually appealing, making it an excellent choice for both family meals and special occasions.
This recipe for Italian Sausage Stuffed Chicken Breasts serves 4-6 people, making it ideal for a small gathering or a cozy family dinner. The preparation involves butterflying the chicken breasts, stuffing them with a flavorful mixture, and roasting them to perfection. The result is a succulent, juicy chicken with a crispy exterior and a mouthwatering filling that bursts with the flavors of Italy.
Serve it with a side of roasted vegetables or a fresh salad for a complete meal that everyone will love.
Ingredients (serves 4-6):
- 4 large boneless, skinless chicken breasts
- 1 pound Italian sausage (mild or spicy, as preferred)
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Kitchen twine or toothpicks
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the oven is hot enough to cook the chicken evenly and thoroughly.
- Prepare the Stuffing: In a large bowl, combine the Italian sausage, breadcrumbs, Parmesan cheese, sun-dried tomatoes, basil, garlic, oregano, salt, and pepper. Mix well until all ingredients are thoroughly combined and set aside.
- Butterfly the Chicken Breasts: Place each chicken breast on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of the breast, making sure not to cut all the way through. Open the breast like a book to flatten it out.
- Stuff the Chicken: Divide the sausage mixture evenly among the chicken breasts. Place the stuffing in the center of each breast, then fold the sides over the filling. Secure with kitchen twine or toothpicks to keep the stuffing inside.
- Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear on each side for about 3-4 minutes until golden brown. This will help lock in the juices and enhance the flavor.
- Roast in the Oven: Transfer the seared chicken breasts to the preheated oven. Roast for 25-30 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, guaranteeing a moist and tender result. Remove the twine or toothpicks before serving.
Extra Tips:
When preparing Italian Sausage Stuffed Chicken Breasts, choosing high-quality Italian sausage will make a significant difference in flavor. If possible, opt for fresh sausage from a butcher or a reputable brand.
Additionally, feel free to experiment with different herbs and spices in the stuffing to suit your taste preferences. If you prefer a bit of heat, try adding red pepper flakes.
Finally, always verify that the chicken is cooked to a safe internal temperature to avoid any food safety issues. Enjoy your delicious Italian-inspired meal!
Roasted Chicken With Capers and Olives
Roasted Chicken With Capers and Olives is a delightful Italian dish that combines the savory flavors of succulent roasted chicken with the briny taste of capers and olives. This dish is perfect for family dinners or when you want to impress guests with a simple yet flavorful meal.
The combination of herbs and citrus further enhances the taste, creating a medley of flavors that are both aromatic and satisfying. The beauty of this dish lies in its versatility; it’s equally delicious served hot from the oven or at room temperature, making it an ideal choice for any occasion.
This recipe serves 4-6 people and is relatively straightforward, making it suitable for both seasoned cooks and beginners. The key to success is using quality ingredients, such as fresh herbs and good-quality olives, to guarantee the best flavor.
The chicken is roasted until golden and crispy, while the juices mingle with the briny olives and tangy capers, creating a rich, flavorful sauce. Paired with a side of crusty bread or a simple salad, this dish is sure to become a favorite in your culinary repertoire.
Ingredients:
- 1 whole chicken (about 3 to 4 lbs)
- 2 tablespoons olive oil
- 1 lemon, sliced
- 4 cloves garlic, minced
- 1/2 cup green olives, pitted and halved
- 1/4 cup black olives, pitted and halved
- 2 tablespoons capers, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This guarantees that your chicken will cook evenly and develop a nice, crispy skin.
- Prepare the Chicken: Pat the chicken dry with paper towels. This helps the chicken skin to crisp up during roasting. Place the chicken in a roasting pan or baking dish.
- Season the Chicken: Rub the olive oil all over the chicken, making sure it’s evenly coated. Season generously with salt and pepper, both inside and out. Sprinkle the dried oregano and thyme over the chicken.
- Add the Aromatics: Stuff the cavity of the chicken with half of the lemon slices and half of the minced garlic. Arrange the remaining lemon slices, garlic, olives, and capers around the chicken in the roasting pan.
- Roast the Chicken: Place the chicken in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thigh is pierced.
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 10 minutes before carving. This allows the juices to redistribute, making the meat more tender. Garnish with fresh parsley before serving.
Extra Tips:
For an even more flavorful dish, marinate the chicken with the olive oil, herbs, and lemon slices a few hours before cooking. This allows the flavors to penetrate the meat more deeply.
Additionally, consider adding a splash of white wine to the roasting pan for an added depth of flavor. If you prefer a more intense olive flavor, use a mixture of different types of olives, such as Kalamata or Castelvetrano.
Finally, always remember to let the chicken rest after roasting; this helps keep the meat juicy and tender when served.
Pesto Marinated Roasted Chicken
Pesto Marinated Roasted Chicken is a delightful infusion of Italian flavors that will transport your taste buds straight to the heart of Tuscany. This dish is perfect for a family dinner or a gathering with friends, offering a succulent chicken experience that captures the essence of fresh basil, garlic, and Parmesan.
The key to this recipe is in the marinade, where the chicken is allowed to soak up the vibrant flavors of homemade pesto, resulting in tender, juicy meat that’s both aromatic and deliciously savory. This recipe serves 4-6 people and is ideal for those who appreciate the simplicity and elegance of Italian cuisine.
The pesto not only acts as a marinade but also forms a crispy, flavorful crust as the chicken roasts in the oven. Accompanied by a side of roasted vegetables or a fresh green salad, this dish promises to be a centerpiece on your dining table, garnering compliments from everyone who takes a bite.
Ingredients:
- 1 whole chicken (about 4-5 lbs)
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 3 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- Extra fresh basil leaves for garnish (optional)
Cooking Instructions:
- Prepare the Pesto: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until the ingredients are finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season the pesto with salt and pepper to taste.
- Marinate the Chicken: Clean and pat dry the whole chicken with paper towels. Generously rub the pesto all over the chicken, guaranteeing it’s well-coated on the outside and inside the cavity. Squeeze the juice of 1 lemon over the chicken and place the lemon halves inside the cavity. Cover and refrigerate the chicken for at least 2 hours, or overnight for more intense flavor.
- Preheat and Prepare for Roasting: Preheat your oven to 375°F (190°C). Remove the chicken from the refrigerator and let it come to room temperature. Place the chicken on a roasting pan, breast side up.
- Roast the Chicken: Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. Baste the chicken occasionally with the pan juices for added moisture and flavor.
- Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, resulting in a juicier chicken. Garnish with extra fresh basil leaves if desired, and serve with your choice of sides.
Extra Tips:
For an even richer flavor, consider adding a splash of white wine to the roasting pan about halfway through cooking. This not only enhances the taste but also helps keep the chicken moist.
If you prefer a crisper skin, you can increase the oven temperature to 400°F (200°C) for the last 10 minutes of roasting. Additionally, feel free to experiment with different nuts like walnuts or almonds in the pesto for a unique twist.
Always remember to let the chicken rest before carving to guarantee it remains juicy and tender.
Porcini Mushroom and Marsala Chicken
Porcini Mushroom and Marsala Chicken is a delectable Italian dish that combines the earthy flavors of porcini mushrooms with the rich, sweet notes of Marsala wine. This roasted chicken recipe is perfect for a cozy family dinner or a special occasion, offering a sophisticated yet comforting dish that brings the essence of Italy to your table.
The combination of tender chicken, aromatic herbs, and a creamy sauce makes this dish irresistible and a favorite among mushroom lovers.
The preparation of Porcini Mushroom and Marsala Chicken involves marinating the chicken to infuse it with flavors, followed by roasting it to perfection. The sauce, made with rehydrated porcini mushrooms and Marsala wine, adds a luxurious touch that elevates the dish.
Whether you’re a seasoned chef or a home cook, this recipe is straightforward and rewarding, promising a delightful meal for 4-6 people.
Ingredients:
- 4-6 chicken thighs (bone-in, skin-on)
- 1 cup dried porcini mushrooms
- 1 cup Marsala wine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Preheat the Oven: Start by preheating your oven to 375°F (190°C) to guarantee it’s ready for roasting the chicken later.
- Rehydrate the Mushrooms: Place the dried porcini mushrooms in a bowl and cover them with hot water. Let them soak for about 20 minutes until they’re rehydrated. Once done, drain the mushrooms, reserving the soaking liquid, and chop them finely.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season them with salt, pepper, and dried thyme on both sides, guaranteeing the seasoning is evenly distributed.
- Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 5 minutes until the skin is golden brown. Flip the chicken and sear the other side for an additional 3 minutes. Remove the chicken from the skillet and set aside.
- Make the Sauce: In the same skillet, add the minced garlic and chopped porcini mushrooms. Sauté for 2 minutes until fragrant. Sprinkle the flour over the mixture and stir well to combine. Gradually add the Marsala wine, stirring constantly to create a smooth sauce. Pour in the chicken broth and the reserved mushroom soaking liquid, bringing the mixture to a simmer.
- Roast the Chicken: Return the seared chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken. Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Finish the Sauce: Once the chicken is cooked, remove it from the skillet and set it aside on a serving platter. Place the skillet back on the stovetop over medium heat. Add the butter and stir until melted, allowing the sauce to thicken slightly.
- Serve: Pour the sauce over the chicken and garnish with freshly chopped parsley. Serve immediately with your choice of side dishes.
Extra Tips:
When rehydrating the porcini mushrooms, make sure to strain the soaking liquid through a fine-mesh sieve or a coffee filter to remove any grit. This liquid is packed with flavor and shouldn’t be wasted.
Additionally, using bone-in, skin-on chicken thighs adds extra flavor and moisture to the dish, but you can substitute with boneless thighs if preferred, adjusting cooking time accordingly.
Remember to let the chicken rest for a few minutes after roasting to allow the juices to redistribute, guaranteeing every bite is juicy and flavorful.
Italian Roasted Chicken With Artichokes
Italian Roasted Chicken With Artichokes is a flavorful and rustic dish that brings the essence of Italy to your dinner table. This delightful recipe combines tender, juicy roasted chicken with the earthy and slightly tangy taste of artichokes. The dish is infused with traditional Italian herbs and spices, creating a delicious and aromatic meal that’s perfect for family gatherings or a cozy dinner at home.
The combination of the succulent chicken and the unique texture of the artichokes makes this recipe a standout. This dish not only satisfies the palate with its wonderful blend of flavors but also provides a nourishing and hearty meal. The preparation involves roasting chicken to perfection while allowing the artichokes to soak up the savory juices and herbs.
The result is a beautifully golden, crispy-skinned chicken with an irresistible aroma that will fill your kitchen. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and assures a rewarding outcome.
Ingredients (Serves 4-6)
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 1 can (14 ounces) of artichoke hearts, drained and halved
- 4 tablespoons olive oil
- 1 lemon, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup white wine (optional)
- Fresh parsley, chopped for garnish
Cooking Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). This will guarantee that the chicken cooks evenly and develops a crispy skin.
- Prepare the Chicken: Pat the chicken pieces dry with paper towels. This step is vital to achieving a crispy skin. Season the chicken pieces with salt and pepper on both sides.
- Make the Marinade: In a bowl, combine olive oil, minced garlic, oregano, thyme, and white wine (if using). Mix well to create a fragrant marinade.
- Marinate the Chicken: Coat the chicken pieces with the marinade, making sure they’re well-covered. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
- Arrange in Baking Dish: In a large baking dish, arrange the chicken pieces skin-side up. Distribute the artichoke hearts and lemon slices evenly around the chicken.
- Roast the Chicken: Place the baking dish in the preheated oven. Roast for about 45-55 minutes, or until the chicken is cooked through and the skin is golden brown. An internal temperature of 165°F (75°C) confirms the chicken is done.
- Garnish and Serve: Once roasted, remove the chicken from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Extra Tips
For an extra depth of flavor, consider adding a splash of balsamic vinegar to the marinade. This dish pairs wonderfully with a side of roasted potatoes or a fresh green salad.
If you have fresh herbs on hand, such as rosemary or basil, feel free to substitute them for dried herbs to enhance the flavor. Additionally, when selecting artichokes, opting for those packed in water rather than oil will keep the dish lighter and allow you to control the oil content.
Enjoy your Italian Roasted Chicken With Artichokes with a crisp glass of white wine for a complete dining experience.
Red Wine and Tomato Braised Chicken
Indulge in the rich and robust flavors of Red Wine and Tomato Braised Chicken, a classic Italian dish perfect for a comforting dinner. This recipe involves slowly braising chicken in a savory concoction of red wine, tomatoes, and aromatic herbs, resulting in tender meat that’s infused with deep, complex flavors.
The combination of the acidity from the tomatoes and the richness of the red wine creates a sauce that beautifully complements the chicken, making it a memorable dish for any occasion.
This recipe serves 4-6 people and is ideal for a cozy family dinner or a small gathering with friends. The preparation is straightforward, and the cooking process allows the flavors to meld together beautifully, ensuring a satisfying and hearty meal.
With a few essential ingredients and some patience, you can create a dish that encapsulates the essence of Italian comfort food.
Ingredients (Serves 4-6):
- 4-6 chicken thighs or legs
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup red wine (such as Chianti or Merlot)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- Prepare the Chicken: Pat the chicken thighs or legs dry with paper towels. Season generously with salt and pepper on all sides.
- Brown the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces skin-side down and brown them for about 5-7 minutes per side, until they’re golden brown. Remove the chicken from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic and sauté for another minute until fragrant.
- Deglaze with Wine: Pour in the red wine, stirring to scrape up any browned bits from the bottom of the pot. Let it simmer for about 3-4 minutes to allow the alcohol to evaporate slightly.
- Add Tomatoes and Herbs: Stir in the crushed tomatoes, oregano, basil, and red pepper flakes. Let the mixture come to a simmer.
- Braise the Chicken: Return the browned chicken to the pot, nestling them into the sauce. Cover the pot and reduce the heat to low. Let it simmer gently for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
- Adjust Seasoning: Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
- Serve: Once done, transfer the chicken and sauce to a serving dish. Garnish with freshly chopped parsley before serving.
Extra Tips:
For the best results, try to use bone-in, skin-on chicken thighs or legs, as they provide more flavor and remain moist during the braising process.
If you prefer a thicker sauce, you can remove the lid during the last 15 minutes of cooking to allow the sauce to reduce further.
Pair this dish with a side of crusty bread, polenta, or pasta to soak up the delicious sauce. Additionally, allowing the dish to rest for a few minutes before serving will help the flavors meld even more.
Creamy Alfredo Roasted Chicken
Creamy Alfredo Roasted Chicken is a delightful Italian-inspired dish that combines the classic flavors of Alfredo sauce with the comforting taste of roasted chicken. This dish is perfect for a family dinner or a small gathering, offering a rich and creamy texture that’s bound to please everyone’s palate. The key to this recipe is in its simplicity, allowing the flavors of garlic, Parmesan cheese, and herbs to meld beautifully with the succulent roasted chicken.
To create this dish, the chicken is roasted to golden perfection and then smothered in a homemade Alfredo sauce that’s both creamy and flavorful. The sauce is made using a blend of heavy cream, butter, and Parmesan cheese, creating a rich and luxurious accompaniment to the tender chicken. This dish serves 4-6 people, making it an ideal choice for a cozy dinner or a special occasion.
Ingredients:
- 1 whole chicken (about 3-4 pounds)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Rinse the chicken inside and out under cold running water and pat dry with paper towels. Place the chicken in a roasting pan.
- Season the Chicken: Rub the outside of the chicken with olive oil, making sure it’s coated evenly. Sprinkle salt, pepper, garlic powder, and Italian seasoning all over the chicken, rubbing it into the skin.
- Roast the Chicken: Place the chicken in the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear when the thigh is pierced. Baste occasionally with the pan juices to keep the chicken moist.
- Prepare the Alfredo Sauce: While the chicken is roasting, prepare the Alfredo sauce. In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer, stirring continuously.
- Finish the Sauce: Reduce the heat to low and add the grated Parmesan cheese to the cream mixture. Stir until the cheese is fully melted and the sauce is smooth and creamy. Remove from heat and set aside.
- Combine and Serve: Once the chicken is fully cooked, remove it from the oven and let it rest for 10 minutes. Carve the chicken and place the pieces on a serving platter. Drizzle the Alfredo sauce generously over the chicken pieces. Garnish with chopped fresh parsley before serving.
Extra Tips:
For the best results, make certain your chicken is at room temperature before roasting to promote even cooking. If you prefer a thicker Alfredo sauce, you can simmer it for a few extra minutes until it reaches your desired consistency.
Additionally, feel free to add a pinch of nutmeg to the Alfredo sauce for a subtle depth of flavor. This dish pairs wonderfully with a side of roasted vegetables or a fresh green salad. Enjoy your Creamy Alfredo Roasted Chicken with a glass of white wine for a true Italian dining experience.
