Baked Italian Herb Chicken Food

TENDER ITALIAN BAKED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
• Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

ITALIAN HERB ROASTED CHICKEN AND POTATOES

Steps:

• Pre-heat oven to 350° (180° celsius)
• In a small bowl mix together olive oil,chopped rosemary and thyme, sage, oregano, salt and minced garlic, remove 2-3 teaspoons for the potatoes and carrots.
• Toss the potatoes and carrots with the 2-3 teaspoons of herb mixture , place in parchment paper lined baking dish (I drizzled with a little extra olive oil, oregano and salt). Bake in oven 50-60 minutes.
• Cover the chicken pieces really well with the small bowl of herb mixture, top and bottom, place in second non stick baking dish, single layer. Bake for approximately 40 minutes or meat is no longer pink. Baste meat with drippings 3-4 times during baking.
• Turn on broiler and broil for approximately 3-5 minutes until browned. Serve immediately. Enjoy!

ITALIAN HERB BAKED CHICKEN AND PASTA

Steps:

• Preheat oven to 375ºF. Place pasta, chicken and 1 cup of the cheese in 13x9-inch baking dish.
• Mix water, Seasoning Mix and tomatoes until well blended. Pour over pasta and chicken. Stir to coat well, making sure most of the pasta is covered with sauce. Cover with foil.
• Bake 45 minutes or until chicken is cooked through. Remove foil and stir. Sprinkle with remaining 1 cup cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand 5 minutes. (Sauce will continue to thicken upon standing.)

BAKED ITALIAN HERB CHICKEN

Steps:

• Preheat oven to 450°F.
• Make a pocket out of foil and place chicken breasts inside.
• Coarsely chop the potatoes (do not peel potatoes) and onions and put inside the foil pocket on top of the chicken.
• Add salt, pepper, butter, Italian herb seasoning and butter. Toss to coat all ingredients well. Add more salt and pepper if desired.
• Place bay leaf on top.
• Seal the foil pocket and place on a cookie sheet and bake for 30-45 minutes until chicken is done.
• Allow pocket to sit for 5 minutes before you try to open it. The steam is very hot and can burn you.

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.

WHOLE ROASTED ITALIAN LEMON-HERB CHICKEN

Steps:

• In a small bowl combine the Italian seasoning with seasoned salt, black pepper, mustard powder and garlic powder.
• Mix 2 tablespoons olive oil with 2 tablespoons melted butter and the juice of 2 whole lemons (you may save the lemon skins and add to the cavity of the chicken if desired or discard).
• Wash the chicken thoroughly under cold water then pat dry.
• Place the chicken onto a rack that is fitted into a greased baking pan.
• Rub about 1 tablespoon or a little more of olive oil over the dry chicken.
• Sprinkle the inside cavity of the chicken with about 1 teaspoon seasoning mix.
• Place the lemon halves and onion inside the cavity (along with the lemon skins if desired).
• Tie the legs together with cotton butcher's string.
• Rub the outside of the chicken with the remaining spice mix (at this point you may cover the chicken with plastic wrap and refrigerate for up to 24 hours).
• Drizzle the olive oil/lemon juice mixture over the top of the chicken.
• Bake uncovered in a preheated 350 degree F oven to about 2 hours or until cooked thoroughly, basting several times with the pan juices.