Nonni's Sunday Chicken

Nonni's Sunday Chicken

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M Peters


My Nonna always served this with a simple green salad and a risotto Milanaise on Sundays. We now know that eating chicken fats are unhealthy, but I would diet all month just to have this.


★★★★★ 1 vote

6 hearty portions
10 Min
2 Hr


  • 2
    4 lb whole chickens
  • 8 clove
  • 1 bunch
    fresh rosemary
  • 1 bunch
    fresh sage
  • 4 Tbsp
    olive oil
  • 1 can(s)
    chicken broth (college inn or swanson)
  • 1/2 c
    dry white wine
  • several dash(es)
    salt and pepper as desired
  • 1-2
    loaves of crusty italian bread

How to Make Nonni's Sunday Chicken


  1. Nonni’s Roasted Chicken
    Wash and dry chickens. Place in a large roasting pan (big enough for both birds). Rub each bird all over with the olive oil. Fill the cavities of each bird with 2 whole cloves of garlic, and ½ bunch each of rosemary and sage, reserve some herbs for the tops of the birds. Rub the remaining chopped garlic and herbs on the outside of the chickens. Season with salt and pepper.
    Roast at 325 degrees until legs move easily (2 hours approximately). Remove chickens to a platter to rest. Add some the white wine and the chicken broth to the drippings in the pan. Scrape up all the bits of goodness from the pan and simmer. While the ‘au jus’ is simmering, cut each chicken into 8 pieces, place on a serving platter. Serve the sauce separately with the Italian bread for dunking.

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