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Shimmy & Roast - Italy

Italian flavors spice up boring old roast chicken.

Ingredients

3 cups croutons, ground up in a food processor, or use breadcrumbs
3/4 cup grated Parmigiano Reggiano cheese
1 tablespoon dried oregano
2 springs of thyme, leaves pulled off
1 sprig of rosemary, leaves pulled off and finely chopped
Salt and freshly ground black pepper
1 large, gallon-size re-sealable plastic bag
1 whole chicken, cut into 10 pieces
2 tablespoons red wine vinegar
2 cloves garlic, chopped
8 basil leaves, chopped
1/4 cup extra-virgin olive oil (EVOO)
3 vine-ripe tomatoes, seeded and chopped
1 red bell pepper, chopped
1 small red onion, chopped
1 heart of romaine lettuce, cleaned and chopped

Recipe Categories:

Yields: 4 servings

Preparation

Preheat the oven to 400°F.

Mix the ground croutons, Parmigiano, oregano, thyme, rosemary, salt and pepper in the plastic bag and toss to combine.

Add the chicken, a couple pieces at a time, seal the bag and give it a good shimmy-shake to coat the chicken.

Place the coated chicken on a baking sheet and repeat with remaining chicken until all the pieces are coated. Bake for 40-45 minutes, or until cooked through.

Into a container with a lid, add the red wine vinegar, garlic, basil and EVOO. Place the lid on tight, and give it a good shimmy to mix it up. In a salad bowl, add the tomatoes, red pepper, red onion and romaine, and pour dressing over the salad.