Main Entrees

Country Italian Roast Chicken

This easy blend of seasonings replicates the aromatic combination used on traditional Italian “porketta” roasts. It also works beautifully for a whole chicken, roasted on a bed of bacon-flavored fresh fennel, and onion, that cooks into a luscious hash that mingles with the chicken juices.

Prep Time 
15 to 30 minutes
Cook Time 
More than 1 hour
Total Time 
1 hour and 30 minutes
Servings 
6
Ingredients 

CHICKEN
1 tablespoon fennel seed
2 teaspoons coarse salt
1-1/2 teaspoons dried oregano leaves, crushed
1-1/2 teaspoons dried rosemary leaves, crushed
4 cloves garlic, finely chopped
1 tablespoon olive oil
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken
VEGETABLES
3 slices bacon, cut crosswise into ½-inch pieces
1 large onion, halved, sliced
2 fennel bulbs, trimmed, sliced (reserve some of the feathery fronds)
1/2 cup amber beer or low-sodium chicken broth
1/2 cup low-sodium chicken broth

Instructions 

Heat oven to 425°F. Mix fennel seed, salt, oregano, rosemary, garlic, and oil together with a fork in small bowl. Tie chicken legs with kitchen twine and tuck wings under body. Rub herb mixture all over the chicken.

In large heavy roasting pan, cook bacon over medium heat until crisp. Remove bacon, leaving fat in pan. Set bacon pieces aside.

Add onion and fennel to bacon fat in pan; cook and stir over medium-high heat for 5 minutes. Pour in beer and broth. Arrange chicken on top of vegetables and place pan in oven.

Roast chicken about 1 hour or until juices run clear and internal temperature in thigh reaches 165°F on an instant read thermometer. Serve chicken with vegetables and pan juices, sprinkled with crisp bacon pieces and fennel fronds.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Primary Product 
Whole Chicken
Cuisine 
Italian

  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      405
    • Calories from Fat 
      54%
    • Total Fat 
      24g
    • Saturated Fat 
      7g
    • Trans Fat 
      1g
    • Total Carbohydrate 
      10g
    • Protein 
      35g
    • Sugars 
      4g
    • Cholesterol 
      110mg
    • Dietary Fiber 
      3g
    • Sodium 
      830mg
  • DAILY VALUE
    • Vitamin A 
      6%
    • Vitamin C 
      20%
    • Calcium 
      8%
    • Iron 
      14%
  • DIETARY EXCHANGES
    • Fat 
      1
    • Vegetable 
      2
    • Med-Fat Meat 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Oven
Stovetop
Recipe Source 
Gold'n Plump Exclusive