Country-Style Roasted Chicken

  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 80 mins


1whole chicken, about 4 pounds
1teaspoon salt
1/2teaspoon black pepper
2tablespoons butter
1/2cup extra-virgin olive oil
1pound white boiling onions, sliced very thin
1/3cup dry sherry or dry white wine
1/4cup chicken stock


  1. Preheat oven to 400F.
  2. Sprinkle chicken inside and out with salt and pepper. In roasting pan large enough to hold the chicken, melt the butter and olive oil together on the top of the stove, over medium-low heat. Add the onions; sauté gently, lowering heat if necessary to keep onions from browning. Cook 20 minutes until very soft.
  3. Push onions around the sides of the pan; place chicken in the middle of the pan. Pour sherry and chicken stock over chicken. Place in preheated oven and roast 30 minutes, basting once with the wine mixture. Lower heat to 350F and continue roasting another 30 minutes, continuing to baste occasionally with juices in pan.
  4. Chicken is done when meat thermometer inserted into the thickest part of the thigh registers 180 F.
  5. Remove chicken from oven; set aside to rest for 10 minutes before carving. If pan juices are too liquid, boil rapidly over high heat, taking care not to fry the onions.

Adapted from Flavors of Tuscany: Traditional Recipes from the Tuscan Countryside by Nancy Harmon Jenkins, Broadway Books, 1998.

Nutritional Info *per serving

  • Calories 730
  • Glycemic Load 0
  • Fat 54g
  • Saturated Fat 13g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 31g
  • Cholesterol 145mg
  • Sodium 900mg
  • Potassium 530mg
  • Carbohydrate 14g
  • Fiber 2g
  • Sugars 5g
  • Protein 43g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 15%
  • Calcium 6%
  • Iron 15%