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4 Italian Good Seasoning Recipe for Chicken

Resepmasakan.biz - Italian Good Seasoning Recipe for Chicken

1. Marinated Chicken Wings with Italian Dressing

italian good seasoning recipe for chicken

Marinate chicken with italian dressing - This is a very simple, yet delicious recipe calling for only a few ingredients.  You can whip up the marinade in a few minutes before you leave for work; so the wings will have the whole day to marinate, and be ready to toss in a baking pan when you get home from work.

These chicken wings are great for party fare as well.  It can be part of buffet table, and included with a platter of meatballs, as well as a platter of baked stuffed mushrooms, and any other food item you normally serve at your own buffet.

Ingredients

  • Chicken Wings
  • 1/2 cup of Kikkoman Light Soy Sauce
  • 1/2 cup of Brown sugar
  • 1/2 cup Whiskey

Preparation

Use equal amounts of Soy sauce, brown sugar and whiskey, such as: 1/2 cup of each, or a full cup of each.  It all depends on how many packages of chicken wings you need to marinate.  You want them pretty much covered with the marinade when they're in the bowl.

Wash the chicken wings and place in a bowl or food container.  Mix the equal portions of soy sauce, brown sugar and whiskey and pour on the chicken wings.  Marinate in refridgerator for at least several hours, even better for all day or overnight.

When you're about ready to cook the wings, preheat the oven to 375 degrees.  Place the wings on a rack in a baking pan.  Bake for forty five minutes to an hour, depending on the size of the wings.  Near the end of cooking time, you can turn on the broiler for a few minutes for a dark brown, and crispy skin if needed.

Tips:

To serve as part of a meal, try steaming a mixture of carrots, broccoli and cauliflower, and drizzle with butter.
A salad is always a welcome and healthy addition to any meal.

2. Roasted Stuffed Chicken

italian good seasoning recipe for chicken

For some reason, while I was growing up, roast chicken was, more often than not, the main part of our Sunday dinner.  Sometimes it was stuffed, and sometimes not, but either way it was always delicious, and served with cranberry sauce, roast potatoes, and carrots, and generally either sauteed string beans, mushrooms, or zucchini, and of course, a salad or an antipasto.

Though my parents generally purchased their meat from a local Italian meat market, even the super market meat looked much better, especially the chicken, than it looks today.  This was long before animals were fed growth hormones, and antibiotics.

The chicken looked good back then, without thick yellow layers of fat beneath the breast skin, and legs.  Now, I prefer to purchase a whole chicken from Whole Foods where it closely resembles the healthier versions I grew up with.

For years I stuffed my chicken with a Bell Seasoning stuffing, but some years ago, I tasted my Aunt Rose's sausage, and spinach stuffing.  This is my stuffing of choice these days, because it has such wonderful flavor.  I will add this recipe on another page of this site if you'd like to view it.

So, here is my easy, and delicious recipe for a roast  chicken, with roast potatoes and carrots:

Ingredients

  • 1 chicken
  • 2 or 3 carrots, maybe more depending on how many will be partaking in the meal, cut in chunks
  • 2 or 3 potatoes, or more, per note above, quartered
  • Olive Oil for basting
  • 1 large onion, sliced
  • About 4 or 5 cloves of garlic, sliced
  • About 1 tspn. of sweet basil

Preparation

Wash the chicken thoroughly, inside and out.  Place in a roasting pan, on a rack.  Peel the potatoes and scrape the carrots, then wash.  Put a bit of Olive Oil in the bottom of a juice glass.  Now, using a basting brush, baste the chicken and the potatoes and carrots.

Now, you can slice the onions and the garlic all over the chicken, even inserting pieces within the skin of the chicken, as well as the cavity if it isn't stuffed, and all over the potatoes and carrots.  Sprinkle the chicken, potatoes and carrots with the sweet basil, as well as generously sprinkling with garlic powder and onion powder.

Roast in a pre-heated oven at 350 degrees for about two hours.  You can cover the chicken with aluminum foil, or the roasting pan's own cover for much of the cooking time, but remove the cover about twenty – thirty minutes before at the end of the cooking time to achieve a deep brown, and appetizing skin.

Allow the chicken to sit for five minutes, before carving, to allow the juices to settle, and make sure there is no pink left in the meat, and that it is cooked thoroughly, while still retaining it's moisture.

Tips:

I like to use little potatoes for roasting whenever I make any type of roasted meat that calls for potatoes.
An antipasto is wonderful to serve before this hearty meal.

3. Roasted Drumsticks with Carrots & Potatoes

italian good seasoning recipe for chicken

This is an easy to recipe.  You can prepare it, and put it in the oven, and go about other tasks you need to accomplish while it's cooking.  Not long before it's ready you can toss a salad to serve with the chicken, carrots and potatoes.  It's a delicious hearty meal to serve your family at the end of the day.

Ingredients:

Skinless chicken drumsticks, amount depends on how many drumsticks you need from each person sharing the meal.
  • Carrots, 1 per person, cut in small chunks
  • Potatoes, 1 per person, quartered
  • Garlic powder
  • Onion powder
  • Sweet basil
  • Olive oil for basting before putting in the oven

Preparation:

Preheat oven to 350 degrees.

Wash chicken, place on a good size rack within a roasting pan, and place in the oven.  Scrape carrots and wash, cutting up and adding to rack with chicken.  Peel potatoes and wash and quarter, adding these to the rack as well.

Now, baste the chicken, carrots and potatoes with Olive Oil, then generously sprinkle garlic powder, onion powder, and basil over all the chicken and vegetables.

Meal should be ready in one hour, or a bit more as drumsticks and thighs can vary in size.  Check vegetables for doneness. Serve.

Tips:

You can also use boneless, skinless thighs, or chicken breast if you prefer. You can even put in some dark and some white meat as to the preferences of the people you are serving.  Just try to keep the sizes of whatever you choose uniform, so all with be cooked through at the same time.

You can use sweet potatoes rather than white potatoes if you wish.  Sweet potatoes come out just as delicious as the white potatoes when prepared in the same manner as above.

When deciding how many potatoes or carrots to prepare, go by the amount a particular person can normally eat in addition to the salad and meat.  Especially with children, or those with a smaller appetite, some of the people eating the meal may not be able to eat an entire potatoe, especially if it's large.

It's so much easier to prepare the correct amount when you're quartering the potatoes, and slicing up the carrots as apposed to preparing something whole. Retaining the potato skin gives you a lot more fiber. Just scrub them thoroughly, and pit any dark spots on the surface.

Whenever I roast or broil anything in the oven, using a non-stick pan is good, but even if it is non-stick, or not, I always add a bit of water to the bottom of the pan, beneath the rack to ensure there is no chance of anything sticking to the roasting pan.  This will ensure you a much easier time when you wash the pan. As always, as salad is a good addition to the this meal.

4. Chicken Scalopini Italian Cooking

italian good seasoning recipe for chicken

I love chicken scalopini cooked with either a sweet marsala, or sweet vermouth, Martini and Rossi Sweet Vermouth!  Since I always try to make the meals I serve as nutritious as I can, I also add a variety of vegetables…a one pan dish to simplify the process, and minimize clean up.  Here then is my recipe for Chicken Scalopini w/Sweet Vermouth.

Ingredients:

  • 1 and 3/4 to 2 pnds. of chicken breast tenders
  • flour (for plastic bag to shake the washed chicken in)
  • 8 ounces of fresh mushrooms, washed, sliced
  • 8 ounces of Birdseye frozen carrots, broccoli, cauliflour or cut up your own fresh carrots, broccoli, and cauliflower.
  • 8 ounces of Birdseye frozen peas
  • 1 small to medium sized onion, chopped
  • 5 tblspns. butter, or if you prefer, enough pure olive oil to cover the bottom of a large stainless steel frying pan
  • 1/2 of a half pint of light cream
  • 3/4 of a cup of sweet vermouth
  • Salt and pepper to taste

Ingredients:

Put the butter, or the olive oil in the frying pan, and add chopped onions.  Fry until onions are translucent.  In the meantime you've washed and shaken the chicken in a plastic bag with a small amount of flour in it, probably about 1/8 to 1/4 of a cup.

Add the chicken pieces to the pan, and brown on both sides before adding the sliced mushrooms.  Remember you don't need too much fat, although the butter will be absorbed by the chicken quicker than the olive oil, because the mushrooms contain plenty of water.  Cover the pan, and simmer for 20 -25 minutes, depending on the thickness of your chicken.

Now add the frozen or fresh veggies.  Cook the frozen veggies according to the directions on the pkg. You may have to cook the fresh veggies a bit longer, depending on their size, and your personal desired crispness/softness.  Then add the frozen peas.

Now add the light cream, and cover the pan again.  Simmer just for a couple of minutes, until the cream is heated through.  Then add the sweet vermouth.  Again, allow to simmer a couple of minutes, until the sweet vermouth is heated through, then place on a large platter, preferable one with a bit of lip to contain juices, and serve.

Recipe will serve about four to five people.

Tips:

If you prefer, add dry vermouth to the above, rather than sweet vermouth. If there are vegetables other than those above that you'd prefer, use your own preferences, or you might want to further add to the vegetables mentioned above.

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