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January 14, 2014

Italian Chicken Roast Recipe

~Italian Chicken Roast~
What you will need:
1 full chicken
1 bottle of Italian dressing
2-3 tbs. butter
Salt & Pepper 
This is a rather easy way to spice up Chicken. I slice little cuts and pull the thawed chicken skin out. This way you have "pockets" you can use for flavoring. If you are squeamish about touching just use gloves. Then pour some Italian dressing in each "pocket". I try and make several to really give the whole chicken flavoring. Then takes the butter and rub it on the skin. Lightly Salt & Pepper over the butter to help it stick. This is what it should look like once finished, above. The skin bubbles out which is fine just the dressing ready for oven flavoring. 
Bake for about 1 hour at 365. The chicken top will turn a golden brown,
check that there is no pink and cut to serve.


  1. Mmmm... this sounds delicious! And I haven't had dinner yet, so it sounds EXTRA good! I'll have to try that sometime - thanks for sharing!

  2. I have used the pocket idea before with butter and lemon, works really well and keeps it moist. Looks good.

  3. Simple yet mighty tasty, I'm sure. Thanks for the reminder that we don't always need a bucket load of spices for something to be delish.

  4. I just learned something with the pockets here. My sister just told me she had the best chicken her daughter made doing this but hers didn't taste the same. I think you just gave us the secret,,,,pockets


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