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Marie’s Oven-Baked Chicken





For decades, the Losole family has satisfied their Omaha, NE regulars with fine northern and southern Italian specialties at their Ristorante Lo Sole Mio. Yet, David Losole’s favorite family recipe isn’t even on the menu. Instead, his favorite “birthday request” meal is his mother Marie’s Oven-Baked Chicken. Prepared with skin-on for maximum flavor, Marie’s chicken is seasoned and kept moist with premium olive oil and slow- roasted to perfection! For David, its rich aroma always rekindles fond memories of many warm family gatherings!


1 whole bone-in chicken
1 teaspoon garlic salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Mediterranean oregano
1 teaspoon salt
1⁄2 teaspoon freshly ground pepper
1⁄4 cup Fall Harvest EVOO
6 garlic cloves, peeled and smashed
3 medium bell peppers (red, orange and yellow)
2 cups baby Russet or new potatoes
1 medium red onion
1 medium yellow onion
* Click to ingredient to choose one


Preheat oven to 400°. Cut whole chicken into 6-8 pieces, leaving skin on.
In a small bowl, mix together garlic salt and powder, onion powder, and oregano.
On a sheet pan, place the chicken pieces. Then scatter bell peppers, potatoes, onions, and garlic around chicken. Brush chicken with olive oil. Sprinkle salt and pepper over chicken and vegetables. Next, lightly dust garlic / onion powder mixture over chicken and veggies.
Bake in oven until internal temperature of chicken breast is 165°. After 15-25 minutes, check chicken skin; cover with foil if skin is getting too dark. Remove from oven, plate, and serve!