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Skinless Roast Chicken Italiano
Source: Chef Franklin Becker

A great recipe for entertaining.

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 211.5
Total Carbs 2.1 g
Dietary Fiber 0.2 g
Sugars 0.3 g
Total Fat 6.9 g
Saturated Fat 1.4 g
Unsaturated Fat 1.3 g
Potassium 379.7 mg
Protein 32.4 g
Sodium 120.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 3 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  whole roasting chicken, without skin
4 each  medium garlic cloves
1 each  medium shallots
1 oz  fresh oregano
1 each  parsley sprigs
1 each  medium lemons
1 tbsp  olive oil
1 pinch  black pepper
1 pinch  salt
  1. Remove the skin from the chicken.
  2. Stuff the chicken with the aromatics and rub the outside of the bird with the olive oil.
  3. Tuck the legs of the chicken underneath and place on a roasting rack.
  4. Season liberally with salt (optional) and pepper and roast in a 500 degree F oven for 15 minutes.
  5. Turn the oven down to 350 degrees F and cook till the juices run away from the bird clear, approximately 30 minutes.
  6. Let the bird rest and collect its juices.

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