Connect with Your Italian Side by Making Delicious Italian Roast Chicken
Italian Roast Chicken is a perfect example of how beautiful and simple Italian cooking can be. I love the beautiful, clean, vibrant fragrance combination of fresh rosemary, lemon and olive that are featured in this recipe.
If you’ve never cooked with fresh herbs, YOU MUST TRY! If you don’t have a rosemary bush growing in your yard, no worries. Most supermarkets now sell convenient, prepackaged fresh herbs in the produce section. Cooking with fresh herbs really takes your food to the next level. I now always try to use fresh herbs instead of dried, unless dried is specified in the recipe. One teaspoon of dried herbs = one tablespoon of fresh. Simple and easy enough to remember, right?!
I love black olives, don’t you? If you’re my dad, don’t answer that question :0) My dad hates olives; the only person I know. However, my mom loves them and she would bring home the occasional can. I was the kid who put the pitted olives over the end of all five fingers, happily waving them around and eating them off one at a time. Is it just me or did everyone do this as a kid? Whenever I see veggie trays with olives, I load up. If there is a bowl of olives passed around the Thanksgiving table, I load up. When I serve myself a helping of this recipe I pick out a few extra olives for my plate. Terrible, I know. Well, it’s out there now so don’t judge me :0)
A few words about Italian Roast Chicken
- Did you know that fruit sometimes is given a thin wax coating to preserve it for transport? I always wash my lemons in hot water to melt away any wax that may be hiding there, and to make sure the zest is clean for eating.
- Buy an inexpensive food thermometer. I don’t know how I managed to get through life without an instant-read food thermometer! I feel it’s an essential piece of equipment for any home chef. While practiced chefs can often judge the doneness of meats by sight and touch, I think it’s so much safer (and easier!) to use a thermometer. No guesswork!
- Use a good quality olive oil. Some generic brands can taste downright awful. I use the Colavita brand. It tastes great and doesn’t break the pocketbook. Plus it’s been a proven favorite of taste testers :0)
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