Olive Oil Roasted Chicken

I am always experimenting with different ways to seasoning a fresh chicken. I have several recipes that use this wonderfully versatile main dish, each with a slightly different taste. It honestly amazing me at how many varied tastes you can get from one small chicken.

So for today's variation, I decided to go with a more Italian flavor for the skin coating. The olive oil will serve two purposes; it will adhere the seasoning to the skin and it will replace my typical butter coating for the browning of the meat. I served this with some roasted vegetables and a light pan gravy. The leftovers are great for a simple reheating or for morphing into an entirely different dish, think casserole or salad. So the next time you are looking for that special Sunday night chicken recipe or entertaining friends, give this easy yet delicious Olive Oil Roasted Chicken a try.

5 1/2 Pound Fresh Young Chicken

4 1/2 teaspoons Olive Oil

1/2 teaspoon Salt

1/2 teaspoon Fresh Cracked Pepper

1/2 teaspoon Dried Parsley

1/2 teaspoon Garlic Powder

1 teaspoon Italian Seasoning

1. Remove the giblets from the inside of the chicken. Set aside for use in making stock.

2. Pat the chicken dry and place in a roasting pan with a wire rack.

3. In a small bowl, combine the oil and seasonings. This will form into a paste-like consistency.

4. Using a pastry brush, coat the entire surface of the skin with the oil/seasoning paste.

5. Turn the chicken so that the breast is facing up. I like to tuck the wingtips behind the back of the chicken. (Imagine someone laying in the sun with their hands behind their head and you will know what I mean.)

6. Place into a preheated 375 degree oven.

7. Bake for 90 minutes until golden brown and juices run clear.

8. Remove from the oven and tent with foil for at least 5 minutes before slicing.

Comments

Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Black-eyed Pea Croquettes

So it is well known that I make Black Bean Burgers all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread" recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Bakin

Modern Southern Cook

Search This Blog