Chicken Al Bosco

By marisa r – vaughan, ON
 Chicken Al Bosco
  • Prep Time: 15
  • Total Time: 105
  • Servings: 4-6

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About this Recipe

I love nothing better than preparing and eating tender whole roasted chicken!
It fills the home with wonderful aromas. It is an easy slow cooking Sunday meal low in fat and high in taste.
My family and friends tell me they can smell this meal from outside!

Al Bosco means from the woods.
Woodsy scents of rosemary, roasting potatoes, peppers and cremini mushrooms smothered with dark Cab Sav gravy make for a splendid inexpensive country meal.


1 Maple Leaf Prime Whole Chicken
2 tbsp fresh or dried rosemary
2 tsp sea salt
1 lg yellow onion
1 each peeled carrot and
a celery rib
2 tsp paprika
1 green or red pepper
1 lb baby potatoes
1 cup cremini mushrooms
1 tbsp oregano
3 sprigs of parsley
1 1/2 cup Cabernet Sauvignon wine or your fave red wine
1 cup water


Cut the celery and carrot lengthwise in half.
Place the carrot cut side down in the center of a large roasting pan 3" apart.
Cross the celery over the carrots making a rectangle.

Wash and pat the chicken dry. Gently loosen the chicken breast skin by placing your fingers under the skin and lifting.
Tear the parsley stems and leaves, insert under both sides of the breast.
Place the chicken over the bed of carrots and celery, breast side down.
Pour the wine over the chicken
Massage the whole chicken and cavity with salt, oregano and rosemary.
Sprinkle with paprika. Pour the water into the pan.
Place the onions and green pepper into the pan, add an extra pinch of salt.
Roast in a preheated 375F oven, turning after 1/2 hr.
Add mushrooms. Turn to coat into the juices. Cook another 1/2 hr.
Add the potatoes, toss to coat and continue to cook for another 1/2hr or until chicken juices run clear when a skewer is inserted into the thigh joint.
Serve with strained jus, veggies.
*If the liquid dries up too quickly add some more water*


* Serving Suggestion: served with steamed veggies; corn, carrots, peas and green beans.

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