I hope you made it to The Fall Harvest Dinner that my great blogger friends and I hosted yesterday? If you didn’t, then please rewind for a minute and check it out before you continue reading this post. You won’t want to miss the beautifully decorated fall table, tasty cocktail, yummy appetizers, scrumptious salad and side dish, soft and delicious homemade bread and rolls, and sweet dessert that was shared there. Recipes are available for each dish featured in our Fall Harvest Dinner, along with Sandra’s table setting tips, at each individual blog. Just follow the links I’ve included in that post to access them.
My contribution to our dinner party was a Crusted Garlic Parmesan Roasted Chicken. Autumn is the perfect time to start roasting meats and chicken is no exception. This is an easy dish to make and a relatively inexpensive way to feed a hungry crowd. The recipe and baking instructions come straight from the cook (hubby) in this house, not (me) the baker.
Preheat oven to 325 degrees.
Remove the giblets and discard them. Rinse and dry the chicken. Place the chicken in a large roasting pan; drizzle olive oil, honey, and red wine vinegar on top. Crush 4 cloves of garlic and sprinkle onto the chicken.
In a bowl, mix together seasoning consisting of 2 tbsp. dried basil, 1 tbsp. Italian seasoning, 2 tbsp. parmesan cheese, 2 tsp. five pepper spice, 2 tsp. celery salt, and 1 tbsp. of dried cilantro.
Generously sprinkle seasoning over the chicken and into the roasting pan.
Slice one medium onion, and chop the very top of a head of celery (including the leaves).
Cover the chicken with the vegetables.
Fill the roasting pan 1/4 of the way full with water or chicken broth. Place chicken in preheated oven and bake until internal temperature of chicken is 180 degrees. For the size of the chicken hubby baked it took 2 hours.
Remove from oven and allow meat rest for about 10 minutes before removing it from the pan.
Slice and serve.
This chicken is baked just like I like it. Moist inside and crusty on the outside – yum!
What’s your favorite meat to roast? Beef, pork, lamb, turkey, ham, or chicken?