Baking/ Christmas/ Dinner/ European/ Recipes

Crispy Italian Roast Chicken and Potatoes

16/11/2020

Cook super juicy and tender Italian roast chicken and potatoes with no oil at all! It’s dry roasted in the oven to perfection, leaving you with the ultimate crispy skin. It’s the set and forget roast dinner recipe you’ve been looking for.

Slicing into a freshly roasted chicken.

Why We Love This

There’s nothing better than smelling a Sunday roast in the oven and having the family over for dinner. Especially one that’s pretty hands off when it comes to roasting.

With no oil required, it’s a matter of coating the chicken in salt and herb goodness, before popping it in the oven and waiting for that magic crispy skin to emerge.

Whole cooked Italian roast chicken on bed of potatoes.

What is Italian Roasted Chicken? 

Italian Roast Chicken is dry brined in salt and herbs with no oil at all. This results in a very crispy skin and succulent meat, cooked to absolute perfection. The herbs used are sage and rosemary, accompanied with a hit of garlic and black pepper.

Where We Learned This Recipe

This was a discovery in the heart of Naples, right amongst all the dough and fried pizza we were feasting on.

We were feeling pretty lucky to have summer dresses packed away in our travel bags suitable for a last minute invite to our first Italian wedding! They could pass, if you squinted, as something suitable to wear to such a big occasion.

So there we found ourselves sitting down at a table surrounded by our new Italian family, happily extending plate after plate of homemade Italian fare. Between courses of savoury pizza scrolls, roast chicken, and more refreshing salads than you could poke a fork at, we sipped glasses of red wine and toasted the bride and groom.

Ida’s Uncle soon joined our table, taking the last seat left next to us, and in true Italian fashion our conversation quickly turned to food.

“I have an amazing recipe, much better than this stuff,” he mumbled between mouthfuls of roast chicken. “But I will not share it with you. Haha. Oh no. TWENTY YEARS it took for my friend to get my secret recipe from me! You won’t get it that easily.”

We took one look at each other and grinned. Challenge accepted. >> Fast forward 10 minutes >>

“Okay. Okay, I will tell you this special recipe bella.” Success! We made sure to write down every word. Huzzah! Secret Italian Roast Chicken recipe acquired. While we have made a few adjustments, the recipe really did turn out absolutely incredible.

What You’ll Need

Get out your roasting tray, it’s time to cook up a storm!

  • Chicken – We’re doing a whole roast chicken today! Our recipe is based on a 1.5kg (3.3 lb) chook, but you can adjust your cooking time to suit a bigger or smaller bird.
  • Salt – Coarse salt works well, as it’s easier to brush off of the skin once the chicken is ready to cook. If you want super salty and crispy skin, use a finer salt and brush less off.
Raw chicken with salt and herb rub on bed of potatoes ready to cook.

Wandercook’s Tips

  • Chicken Size – Allow half an hour of cooking per 500 g / 1.1 lb of chicken.
  • Hot Oven – This is crucial. We really do mean 250°C (480°F)! Get that oven hot guys – that’s what gives you a crispy skin while keeping the moisture in the chook!
  • Timing (Based on 1.5kg Chicken) –
    • 3 Days Before: Prepare the seasoning to allow the flavours to develop.
    • Day of Cooking, 12:30pm: Massage the salt into the chicken, then pop into the fridge to dry brine.
    • 3:30pm: Remove the chicken from the fridge to bring up the meat temperature.
    • 4:30pm: Pop the chicken into the oven and prepare any other side dishes or salads to go with dinner.
    • 6pm: Serve and eat!

FAQs

What is dry brining?

Dry brining is the method of salting meat and allowing it to rest. In doing so, it causes the meat to release more moisture for a super succulent result once cooked.

How long should you dry brine a chicken?

Allow the chicken to dry brine for a minimum of 3 hours, and a maximum of 24 hours. This will ensure enough of the salt has been absorbed for the best flavour and moisture result.

Should you rinse off the salt?

No need to rinse off the salt. Just brush it all off before cooking.

Variations & Substitutes

  • Switch up the Protein – You can use this recipe with lamb, beef or pork if you prefer.
  • Herbs – While we’ve used rosemary and sage in our recipe, feel free to experiment with other herbs like oregano and thyme.
Holding a tray with a whole roast chicken and potatoes.

Italian favourites to cook up in the kitchen next:

★ Did you make this recipe? Please leave a star rating below!

Slicing into a roast chicken with crispy skin.

Crispy Italian Roast Chicken And Potatoes

Cook super juicy and tender Italian roast chicken and potatoes with no oil at all! It's dry roasted in the oven to perfection, leaving you with the ultimate crispy skin. It's the set and forget roast dinner recipe you've been looking for.
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Resting Time: 3 hours
Total Time: 1 hour 40 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 servings
Calories: 407kcal
Author: Wandercooks
Cost: $15

Ingredients

  • 1.5 kg whole roasting chicken skin-on (3.3 lb)
  • 5 potatoes medium size, peeled and quartered
  • 1 onion peeled and quartered

For the Seasoning

  • ½ cup salt (150 g / 5.5 oz)
  • 4 cloves garlic roughly chopped
  • 1 handful fresh sage roughly chopped
  • 1 handful rosemary roughly chopped
  • black pepper

Instructions

For the Seasoning:

  • First up! For best results, prepare the seasoning mix up to three days in advance of cooking the chicken, so be sure to plan ahead for this recipe.
  • Pour the salt into a bowl, then add in your chopped garlic, sage, rosemary, and a good sprinkling of cracked black pepper.
  • Store covered for a few days for the flavours to develop.

To Prepare the Chicken:

  • Massage the herb and salt seasoning all over the chicken skin, making sure it’s well and truly coated.
  • Cover and pop in the fridge for 3 hours. Take it out of the fridge an hour before cooking to help bring it back up to room temperature.

To Roast the Chicken:

  • Preheat the oven to 250˚C (480˚F). Yep. That is going to be one hot oven for roasting this chicken.
  • Meanwhile pop your potatoes and onions into a roasting pan and use them to create a nice base for your chicken.
  • Brush all the salt off the chicken. (Or leave it on if you want really salty, crisp skin).
  • Place the chicken on top of the potatoes (breast side down to start) then pop the tray into the oven. You'll need to allow half an hour of cooking per 500 g (1.1 lb) of chicken, so 1.5kg (3.3 lb) = 1.5 hours. We’re cooking the chicken on top of the potatoes to stop the skin sticking to the pan and to flavour the potatoes with all that gorgeous roasting jus.
  • At the halfway point, flip the chicken over then pop it back in the oven. This will allow that gorgeous skin to turn into crispy, golden brown deliciousness.
  • Once the chicken is done, take it out of the oven and wrap it up in some aluminium foil. For the juiciest, tastiest and most tender chicken ever, allow it to rest for at least 10 minutes covered in aluminium foil before you dive in. 😉

Recipe Notes

  • Chicken – We’re doing a whole roast chicken today! Our recipe is based on a 1.5kg (3.3 lb) chook, but you can adjust your cooking time to suit a bigger or smaller bird. Allow half an hour of cooking per 500 g / 1.1 lb of chicken.
  • Salt – Coarse salt works well, as it’s easier to brush off of the skin once the chicken is ready to cook. If you want super salty and crispy skin, use a finer salt and brush less off.
  • Hot Oven – This is crucial. We really do mean 250°C (480°F)! Get that oven hot guys – that’s what gives you a crispy skin while keeping the moisture in the chook!
  • Timing (Based on 1.5kg Chicken) –
    • 3 Days Before: Prepare the seasoning to allow the flavours to develop.
      Day of Cooking, 12:30pm: Massage the salt into the chicken, then pop into the fridge to dry brine.
    • 3:30pm: Remove the chicken from the fridge to bring up the meat temperature.
    • 4:30pm: Pop the chicken into the oven and prepare any other side dishes or salads to go with dinner.
    • 6pm: Serve and eat!
  • Switch up the Protein – You can use this recipe with lamb, beef or pork if you prefer.
  • Herbs – While we’ve used rosemary and sage in our recipe, feel free to experiment with other herbs like oregano and thyme.

Nutrition

Calories: 407kcal | Carbohydrates: 4g | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 135mg | Sodium: 1872mg | Potassium: 403mg | Fiber: 1g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Crispy Italian Roast Chicken and Potatoes

Miso E-cookbook

Image of laptop and ipad with text overlay.

18 Comments

  • Reply
    meeronamac
    24/02/2017 at 5:44 pm

    4 stars
    Yes!!! Thank you so much! I tried this last night and it was delish! My husband really enjoyed it and that’s quite rare. The dishes were actually minimal which I loved, some one pot recipes are a massive mess to get to the one pot part. Thanks again!

    • Reply
      Wandercooks
      03/03/2017 at 2:25 pm

      Aww so glad to hear he enjoyed it, you’re very welcome! It’s so nice to cook something like a roast in one pan – normally you’d end up with a pile of dishes so it’s nice to minimise the washing up, and even better that you end up with amazing flavours through your veggies too!

  • Reply
    Edda
    30/12/2016 at 1:25 am

    Hi! This looks great! One doubt: in #4 you say “Place the chicken on top of the potatoes (breast side down to start) then pop the tray into the oven.” but you don’t say if the chicken is turned breast side up at any time… how is the golden skin in the breast achieved?

    • Reply
      Wandercooks
      05/01/2017 at 11:49 am

      Edda thanks so much for stopping by and letting us know we missed that step (eeep). For the best results, you should flip the chicken over at the half way point of cooking. I’ve updated the recipe to include this step now. Hope you enjoy!

  • Reply
    Linz
    20/11/2016 at 6:41 am

    The picture looks like it has kosher salt (the bigger flakes) is that what Australian cooking salt.? Being in the States, I want to try the recipe but am not sure if I should use kosher salt or regular table salt (the fine granules of salt). I’m afraid if I use table salt it will absorb into the chicken and I won’t be able to wipe it off and it’ll make the skin too salty. Has anyone in the U.S. tried this, have any recs?

    • Reply
      Wandercooks
      20/11/2016 at 8:43 am

      Hey Linz, thanks for stopping by! We actually used Italian sea salt flakes for this recipe which was easy to brush off for less salty but still crispy ‘n delicious skin. If you can’t find any in a supermarket, check out an import store or continental grocer if you have one nearby, or perhaps check out Amazon. Good luck!

  • Reply
    Jaclyn
    28/09/2016 at 7:41 pm

    5 stars
    Now that’s what I’m talking about! These look great! And I reckon I could wait a few days! Thanks for the recipe!!!

    • Reply
      Wandercooks
      29/09/2016 at 9:26 am

      You’re welcome Jaclyn. We hope you enjoy it! Love that salty crispy skin. 😀 PS. The wait is definitely worth it.

  • Reply
    Deanna
    15/07/2016 at 9:53 am

    Is cooking salt just salt like Mortons? I am just learning to cook at 66 & some things confuse me. Sorry to sound so stupid…lol.

    • Reply
      Wandercooks
      19/07/2016 at 12:49 pm

      Yep, we’re pretty sure you can use Mortons in the same way as cooking salt. It’s never too late to start and there’s so much deliciousness out there to discover. Hope you enjoy all your cooking adventures, and if you run into any problems hit us up! Always happy to help. 🙂

  • Reply
    Trish
    16/06/2016 at 3:57 am

    5 stars
    YUM! Roast chicken is a Winter time staple in our house, but we’ve never tried this salted version before. It looks SO TASTY! Gotta give it a go. 🙂

    • Reply
      Wandercooks
      16/06/2016 at 3:24 pm

      Yep, neither had we Trish! A new go-to I think, it’s such an easy and non-messy marinade. Gotta love that!

  • Reply
    Mandee Pogue
    15/06/2016 at 11:19 pm

    5 stars
    First of all, your photography is AMAZING! And this recipe literally made my mouth water! I am going to be trying it soon!

    • Reply
      Wandercooks
      16/06/2016 at 3:23 pm

      Aww thanks Mandee! Good luck with the cooking, would love to know how it turns out! 😀

  • Reply
    Marisa Franca @ All Our Way
    15/06/2016 at 5:38 am

    5 stars
    We’ve never tried the salt method. We’ve done the chicken under a brick which is a typical Italian recipe along with the little potatoes. We are going to have to try this method. Looks delish!

    • Reply
      Wandercooks
      15/06/2016 at 11:36 am

      Oh your method sounds interesting too Marisa, would love to give that a try! Very curious to see how that works. 🙂

  • Reply
    Dannii @ Hungry Healthy Happy
    14/06/2016 at 11:06 pm

    5 stars
    That chicken looks perfectly cooked and I love the crispy roast potatoes that go along with it. Yum!

    • Reply
      Wandercooks
      15/06/2016 at 11:36 am

      Thanks Dannii! We just couldn’t believe how gorgeously browned the chicken became even without oil. So delish! 🙂

    Leave a Reply

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.