April 2019

Venice Chicken


1 4-5 pound chicken
Kosher salt and freshly ground black pepper
1 orange, halved
1 head garlic, halved
1/4 bunch each fresh rosemary, thyme, parsley
1/4 cup olive oil


Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the orange, garlic, and herbs inside.

Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine. Season the whole chicken with a lot of salt and pepper and drizzle with olive oil.

Roast for 1 to 1 1/2 hours. Rotate pan every 20 minutes for even cooking and top with a tablespoon of butter about halfway through.

The chicken is done when thermometer says 165 degrees F when inserted into the thickest part of the thigh.

Roasted chicken 1200x675