Tuesday, May 2, 2017

Italian Seasoned Chicken:

  
Re-post 6/30/15

Note:Using the ingredients below you can marinade your chicken(use all pieces, spit breasts, legs, thighs)and in a large size zip lock bag or bags and marinate them overnight).  You can use garlic powder instead of fresh garlic.  We used fresh garlic to bake but I think garlic powder would be best for the marinade. 



I remember eating chicken at my husband's cousin years ago and it was so delicious. Her Dad was a butcher and did lots to bring out the best in chicken and pork.

Seasoned Chicken, Macaroni and Potato Salad and baked beans!


  I remember he would rub the chicken with a mixture of seasonings blended with fat back and rubbed all over the chicken.  So moist and juicy it wold fall out the bone is was fabulous.



To I am trying my best to somewhat duplicate it, eliminating the fat back and using olive oil.  

This recipe can be made using chicken breasts or chicken parts or both.  

Note:  Most of my recipes are made for two but can be easily duplicated.

Note 2:  Heavy on the seasoning.  The more the better for absolute delicious flavor!

2 pcs. bone in split Chicken Breast(skin on)
4 tablespoons olive oil
2 cloves minced garlic
1 tsp. crushed Rosemary
1/2 tsp. dried basil
1/2 tsp. dried parsley
1 tsp.oregano (if desired)
1 tsp. salt
1 tsp. pepper

 Mix olive oil, garlic, rosemary, basil , parsley, salt and pepper together.  Let stand for a few minutes for the herbs to soften and season the oil.

Rub all over the chicken making sure to coat all. Place chicken  in a roasting pan and cover slightly with foil.  Bake 350 degrees for approx. 1 hour or more depending on how many pounds of chicken you are cooking; remove cover and bake 1/2 hour more or until tender and top is crispy. 

 Add salad or side and you'll have a great dinner.  Today I served it with my 4th of July Salad sides..  Happy Cooking!




Let set  for a few minutes so that seasoning can blend with the oil before rubbing on chicken. 





7/4/11

7/1/15
Post a Comment