2 hrs 10 mins
Moist, tender chicken in a flavorful combination of tomatoes and herbs. Don't be intimidated by the long directions, they're detailed for beginners, but this tastes good enough for an expert to enjoy. Alternately, you can make this in a crockpot.
My Private Note
Units: US | Metric
- 1Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needle nose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
- 2Set it into a small roaster or dutch oven that has a secure lid.
- 3Sprinkle half the Italian seasoning and half the garlic slivers over the chicken.
- 4Put the other half of the seasonings into the cavity.
- 5Put half the tomatoes into the cavity and pour half over the chicken.
- 6Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
- 7The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
- 8Suggestion -- Serve over pasta and pass parmesan at the table.
- 9Suggestion -- Complete the meal with grilled zucchini, breaded and fried zucchini, or flat, Italian beans that have been steamed or microwaved and some crusty, Italian bread.
Browse Our Top Poultry Recipes
Nutritional Facts for Pot-Roasted Italian Chicken -- Beginner's Directions
Serving Size: 1 (118 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 178.9
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 3.3 g
- Cholesterol 53.4 mg
- Sodium 55.2 mg
- Total Carbohydrate 4.4 g
- Dietary Fiber 1.2 g
- Sugars 2.7 g
- Protein 13.5 g
The following items or measurements are not included: