Roast Chicken With Italian Seasonings Recipes

ITALIAN-STYLE ROASTED CHICKEN BREASTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix salt, rosemary, pepper, oregano, and basil together in a small bowl.
• Mix olive oil, vegetable oil, white wine, and garlic together in a large bowl. Stir in spice mixture. Rub all over chicken breasts. Transfer to a baking dish and scatter onion and mushrooms over the tops.
• Roast in the preheated oven until an instant-read thermometer inserted into the center of the chicken reads at least 165 degrees F (74 degrees C), 40 to 45 minutes.
• While chicken is cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve chicken and spaghetti together.

ROAST CHICKEN WITH ITALIAN SEASONINGS

Steps:

• Preheat oven to 450 degrees F.
• Cut onions into thick slices (approximately 1/2").
• Using a broiler pan with rack in place, lay onion slices on rack to form a'bed' on which the chicken will sit.
• (The rack will allow excess grease to run off; the onions will impart nice flavor and will prevent chicken from sticking.).
• Remove giblets from cavity of chicken; rinse well with cold water and pat dry.
• Using a pastry brush (or your hands), coat entire outside of chicken lightly but thoroughly with olive oil.
• Sprinkle with salt, pepper and Italian seasonings (amounts given above are just general guidelines listed in the original recipe-- it's better to sprinkle evenly all over rather than trying to measure exactly).
• Place chicken on top of onion slices BREAST SIDE DOWN; cook for 30 minutes.
• Remove from oven; reduce temperature setting to 400 degrees F.
• Carefully turn chicken over so that the breast side is facing up; return to oven for an additional 45 minutes, or until done.
• Allow to rest 10 minutes before carving (IMPORTANT STEP!).

ROASTED ITALIAN HERB CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
• Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

ROASTED ITALIAN CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 375.
• Add a small amount of water to a 2 quart saucepan; bring to boiling.
• Add carrots and potatoes; return to boiling.
• Cook, covered for 8 minutes.
• Stir together salad dressing, Italian seasoning, and 1/8 tsp pepper in a bowl.
• Rinse chicken and pat dry.
• Spray a 9 x 9 x 2" baking pan with nonstick cooking spray.
• Brush chicken with half of the dressing mixture. Place chicken in baking pan.
• Bake, uncovered for 10 minutes.
• Drain vegetables and toss with remaining salad dressing mixture. Pour over chicken.
• Return to oven and bake about 5 minutes more or until chicken is tender and no longer pink.
• Place chicken on a serving platter.
• Toss tomatoes with vegetables.
• Arrange vegetables around chicken; brush chicken and vegetables with pan drippings.