Authentic home cooking from Chile, with US measurements. 
Italian-Style Roast Chicken, Jon's Way
The combination of these herbs and seasonings gives the chicken a delicious flavor. I always like to put seasonings under the skin, which really lets the flavor soak into the meat. Adding onion under the skin helps keep the chicken juicy and prevents the breast from drying out. The natural juices are perfect for serving with the chicken.
https://youtu.be/8hRzONxm1lw
Italian-Style Roast Chicken, Jon's Way
The combination of these herbs and seasonings gives the chicken a delicious flavor. I always like to put seasonings under the skin, which really lets the flavor soak into the meat. Adding onion under the skin helps keep the chicken juicy and prevents the breast from drying out. The natural juices are perfect for serving with the chicken.
https://youtu.be/8hRzONxm1lw
Open in Cookpad AppSteps
- 1
PREPARING THE CHICKEN
Rinse the chicken inside and out with cold water.
Sanitize all surfaces that have come into contact with the chicken.
Pat the chicken dry with paper towels. - 2
Measure and chop all the ingredients.
In a small bowl, mix all the marinade ingredients except the onion.
In another small bowl, combine the onion with half of the marinade mixture.
Season the inside of the chicken with the coarse sea salt. - 3
Carefully separate the skin from the meat on the breast and thighs using your fingertips.
Use a small spoon to place the onion marinade mixture under the skin on the thighs and breast.
Use a toothpick to close the skin at the end. - 4
Tuck the chicken wings behind the back.
Tie the ends of the chicken legs together with kitchen twine.
Season the outside of the chicken with the remaining marinade. - 5
ROASTING THE CHICKEN
Preheat the oven to 350°F (176°C).
In a roasting pan, add the water with the dissolved chicken bouillon cube and place a rack on top.
Place the marinated chicken on the rack and set the pan in the center of the oven.
Roast the chicken for about 90 minutes. When you check the temperature with a meat thermometer, the internal temperature should be at least 165°F (74°C).
- 6
From time to time, brush melted butter over the chicken skin.
Do not let all the liquid in the roasting pan evaporate. You should have about 1 cup of liquid left at the end of cooking. Strain it, skim off the fat with a spoon, and serve it in a small bowl alongside the roast chicken.
- 7
Https://youtu.be/8hRzONxm1lw
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