Italian Flag Roasted Chicken Recipe

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2 votes | 6452 views

This is another wonderful roasted chicken with a myriad of delectables stuffed under the skin and inside the bird itself. The name comes from the red sundried tomatoes, the white garlic and the choice selection of fresh green herbs blended with butter and distributed underneath the skin in delicious complex harmony. This is a quicker version of my usual roasted chickens

Prep time:
Cook time:
Servings: 10


Cost per serving $1.11 view details
  • 1 5 lb. chicken, rinsed and patted dry
  • 4 tbsp. salted butter
  • 1/4 c. EACH fresh parsley and oregano, finely chopped
  • 3 chives, finely chopped
  • 5 sun-dried tomaotes packed in olive oil, finely chopped
  • 2 cloves garlic, pressed or finely minced
  • juice of 1/2 lemon
  • rind of 1/2 lemon, no pith
  • 1 large onion, quartered
  • olive oil for drizzling
  • Kosher salt and fresh cracked black pepper to taste


  1. Preheat oven to 350*F.
  2. Mix herbs, tomatoes, garlic and lemon juice with the butter. Season to taste.
  3. Fill chicken cavity with onion and lemon rind.
  4. Distribute herbed butter beneath the skin, careful not to tear skin. Spread down sides and legs as far as you can.
  5. Truss legs if desired.
  6. Drizzle bird with olive oil and rub all over.
  7. Place in dutch oven and bake for 2 hours. Let rest for 20 minutes before serving.
  8. Let juices cool in freezer and remove fat layer.
  9. Reheat and serve with chicken for maximum flavor.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 192g
Recipe makes 10 servings
Calories 386  
Calories from Fat 251 65%
Total Fat 28.0g 35%
Saturated Fat 9.61g 38%
Trans Fat 0.0g  
Cholesterol 128mg 43%
Sodium 143mg 6%
Potassium 372mg 11%
Total Carbs 3.16g 1%
Dietary Fiber 1.1g 4%
Sugars 1.01g 1%
Protein 29.25g 47%



  • Smokinhotchef
    May 18, 2012
    For a great and tasty meal idea, stuff a whole wheat pita with cubed chicken, spinach, red onions, sliced olives and feta. Douse with oil and vinegar for a Mediterranean Festival of flavoration!!
    I've cooked/tasted this recipe!
    This is a variation
    • Arturo Féliz-Camilo
      July 5, 2012
      I've cooked/tasted this recipe!
      1 reply
      • Smokinhotchef
        July 5, 2012
        Arturo, ThankYou so much for the feedback!! I"m incredibly honored that you gave my recipe a chance!

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