The Signora's Rustic Roast Chicken

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We love roast chicken. This one is so delicious, you’ll be dreaming about it for a week. Crispy on the outside, succulent on the inside. Serve with the cooked garlic cloves squeezed onto the delicious bread or carrots, or chicken. Round out your meal with a glass or three of white Tuscan wine. Barb L.

Yield: 6 servings


Half a loaf of rustic Italian bread, cut into 1” thick slices, enough to make a bed for the chicken. If you’d rather not have all the carbs, I use 3-4 peeled carrots, sliced lengthwise scattered with the top part of the head of garlic used below, mostly in pieces

4-6 Tbsp Flying Olive Extra Virgin Olive Oil such as a mild-medium Single Varietal, Garlic, Lemon, Gremolata, Rosemary, or a Combination of Choice

Salt and Pepper to taste

½ of a garlic head, sliced horizontally through all the cloves. (I use the bottom as it is more intact, and scatter any cloves from the top half on top of the bread slices or carrots)

Half a lemon, sliced horizontally

Half a lime, slice horizontally

2-3 sprigs of fresh rosemary or 2 tsp dried rosemary

½ bunch of fresh thyme, coarsely chopped, or 2 tsp dried thyme leaves

1 4-5 pound whole chicken, extra fat, neck, and giblets removed


Preheat the oven to 400 degrees F.

Place the bread slices or carrots in the center of a metal roasting pan. Drizzle 2-3 Tbsp of Flying Olive Extra Virgin Olive Oil(s) of Choice. Sprinkle the bread or carrots with salt and pepper.

Season the chicken’s cavity with salt and pepper. Stuff with the garlic head, lemon, lime, and herbs.

Rub the outside of the chicken with the remaining of Flying Olive Extra Virgin Olive Oil(s) and season with salt and pepper.

Place the chicken, breast side up, on the bread slices or carrots.

Roast the chicken for about 1 ½ hours, until it is very brown and crispy on the outside and the pan juices run clear. An instant read thermometer, inserted between the thigh and leg, should read 165 degrees F.

Remove the chicken from the oven, cover with foil and let the chicken rest for 10-15 minutes before carving.

Serve with the slices of bread from the pan along with the garlic squeezed from the roasted pieces. (I also use the garlic head in the chicken but will put it in a piece of parchment paper, twisted at the top, in the microwave and cook a 2-3 minutes until I am sure it is soft and thoroughly cooked through.

Inspired by a recipe in the mystery novel, The Wolfe Widow, Victoria Abbott, Berkley Publishing Company, NY, 2014.

Submitted by Barb L.