Italian Roasted Chicken

My husband and I were watching a Food Network show the other day called, “The Best Thing I Ever Made”. I asked him, “What’s the best thing I ever made? You know, what’s my go-to dish?” We thought about it for a moment and realized I rarely make the same thing twice. That’s because I love trying new recipes. I’m always on the lookout for a different twist, a new dish or, something I might never have thought of making before. I’m a gypsy in the kitchen, always moving on to the next thing.

Ok, not always. I must admit, I do have one or two go-to recipes. I usually fall back on them when I have unexpected guests. And, since my attitude is to always make guests feel welcome in my home, inviting them to stay for dinner is an unwritten rule in our house.

Here’s a recipe I get rave reviews on whenever I make it. You’ll likely look at it and think, “Big deal”. True, it’s not fancy, but it can be stretched to accommodate any number of guests and—depending on what you serve it with it—this entrée fits all tastes and seasonal surplus. Not to mention fitting your checkbook. And, because this recipe is so simple and very quick, it’s something you can whip up on a moments notice. But, most of all, it’s delicious!

I call it Italian Roast Chicken, and as soon as the smell of the spices begin to get warm the oven, your guests will begin to feel the comfort and welcome you’re hoping to convey. I don’t know if it’s because I’m Italian, but I love the smell of garlic dancing through my kitchen. This recipe is an “any day of the week” dish, or an “I’m too tired to cook” dish, or even an “I just like chicken” dish. Try it and it will soon become a go-to recipe for you as well.

Italian Roasted Chicken

1/2 tsp. poultry seasoning
1/2 tsp. garlic powder
1/4 tsp. pepper
1/2 tsp. salt
1 tsp. chopped fresh parsley
1 lb. chicken drumsticks (skin on/bone in)
1 1/2 lb chicken thighs (skin on/bone in)

Preheat oven to 350 degrees. Place chicken pieces in a roasting pan. Mix together first 4 ingredients.

Sprinkle generously over all the chicken.

Place in preheated oven and cook for 75-85 minutes. (The longer roasting time of the chicken gives you a beautiful golden brown skin and a beautifully burnished, almost caramelized bottom on the pieces. You will be digging at anything that sticks to the pan so you can savor every morsel.)

After chicken is removed from oven to platter, sprinkle with fresh chopped parsley.

In the winter, I serve this chicken over a bed of silky mashed potatoes. In the summer, a beautiful fresh and colorful salad is just the ticket. Leftover chicken makes a succulent chicken salad if removed from skin and bone and mixed with your favorite chicken salad ingredients.

Some Recipes that would go well with this:
Zucchini Salad
Summer Corn Salad