Italian Seasoning

Italian Seasoning – super easy blend of homemade Italian seasoning made from pantry-staple ingredients and all ready to use in just 10 minutes. Perfect for your holiday or regular weeknight chicken meal!

Course Condiment
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Immaculate Bites


Italian Seasoning

  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 tablespoons dried rosemary
  • 1 tablespoon ground sage
  • 1 ½ tablespoons dried thyme
  • 1 tablespoon garlic powder
  • 1 tablespoon dried parsley
  • ½ tablespoon onion powder

Italian Seasoning Chicken

  • 1 (4 to 5 pound) whole chicken
  • 2 tablespoons melted butter.
  • 1 tablespoon Italian seasoning
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon paprika
  • 1 1/2 teaspoon salt
  • 1 medium onion , cut into quarters
  • 1 lemon , cut into quarters
  • fresh herbs such as thyme, rosemary and celery , optional
US Customary - Metric


Italian Seasoning

  1. Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined.

  2. Store in any airtight container (or zip lock bag) and start adding to your proteins and/or stews.

Italian Seasoning Chicken

  1. Rinse chicken with water, inside and out, then pat dry with paper towels.

  2. Generously season the chicken inside and out with salt and pepper.

  3. Combine melted butter , Italian seasoning , garlic and paprika.

  4. Then thoroughly rub chicken with spice combination inside and out of chicken, adding more spice under chicken’s skin and – all the way into chicken cavities.

  5. Next stuff the cavity with lemon wedges, celery and herbs.

  6. Refrigerate until ready to cook. Chicken will keep for about 24 hours in the fridge.

  7. Preheat oven to 375 F. (190 C).

  8. Add onions a roasting pan or cast iron, and then place the chicken, breast-side up. Tie the legs of the chicken together with kitchen twine to help hold its shape. If desired, as you can see I forgot to tie mine .

  9. Remove chicken from the fridge – brush off any excess garlic on the chicken .

  10. Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part reaches about 170 degrees F.

  11. Let chicken stand 10- 20 minutes before carving. So the juices settle back into the meat.