Roasted Chicken

Prep 10 m
Cook 1 h 15 m
Ready In 1 h 40 m

    • 1 (3 pound) whole chicken, giblets removed
    • salt and black pepper to taste
    • 1 tablespoon onion powder, or to taste
    • 1/2 cup margarine, divided
    • 1 stalk celery, leaves removed
    • Aluminum Foil

Preheat oven to 350 degrees F

Place chicken in a roasting pan, and season generously inside and out with salt and pepper

Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity

Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F

Remove from heat, and baste with melted margarine and drippings

Cover with aluminum foil, and allow to rest about 30 minutes before serving

Simple Baked Chicken Drumsticks

Prep 2 m
Cook 1 hr
Ready in 1 hr 5 m

  • 5 -6 chicken drumsticks
  • garlic powder
  • pepper
  • salt
  • olive oil

Preheat oven at 375

Put some olive oil in the bottom of a 9X13 pan (just enough to put the drumsticks on)

Add drumsticks (space enough apart so they are not touching each other)

Sprinkle generously with pepper and garlic powder. Sprinkle lightly with salt

Bake at 375 for half an hour. Turn drumsticks over, add more garlic powder, pepper, and salt (same as before)

Bake another half an hour (or until cooked til the chicken is 160 degrees))

Lemon and Caper Chicken Piccata (Little Italy Style)

Lemon and Caper Chicken Picatta

  • 2 boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon oregano
  • 2 eggs
  • 1 1/2 tablespoon water
  • 1 cup flour
  • 1 cup panko/ bread crumbs
  • 4 tablespoons butter at room temperature (at most)
  • 1 tablespoon butter frozen (or nearly…really cold)
  • 4 tablespoons olive oil
  • 3 cloves of garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup dry white wine
  • Juice of 1 lemon – no seeds
  • Lemon thinly sliced – no seeds
  • 1/2 cup heavy cream
  • 3 tablespoons drained capers
  • 3 tablespoons of chopped fresh parsley
  • Parmesan

Prep 20 min
Cook 30 min
Ready In 50 m

Preheat oven to 200 degrees. Place a small cookie sheet into the oven to warm

Pat chicken dry with paper towels & cut each breast in half horizontally to form 2 thin pieces. This is called a piccata cut.

Chicken with a Picatta Cut

Place chicken between 2 sheets of parchment paper & pound out to 3/8-inch thick. Cut each piece twice making 3 strips per piece. Sprinkle both sides with dash of salt & pepper.

Mix flour, salt, pepper & oregano on plate. In a bowl beat egg & water. Place bread crumbs/ panko on another plate.  Dredge chicken in the flour shaking off the excess. Dip in egg.  Finally coat with breadcrumbs.

Heat a medium size skillet to medium heat*.   Add 2 tablespoons of butter and 2 tablespoons of oil in a skillet.  Melt and mix by swirling.

Fry chicken breasts until golden brown on both sides; about 3 minutes per side.  Do not crowd pieces.  After cooking, place chicken on the cookie sheet in the oven with a dash of salt.  If needed, add another mix of butter/oil and repeat cooking with the remaining chicken.  3 minutes per side – no more.  Don’t let the heat of the pan get too hot and the oil/ butter burns.

Remove heat. Dab the pan and soak up half of the oil. Leave a small coating on the bottom

Add garlic and sauté for about 20 seconds over medium heat.  Again – dont let it burn.

Pour in the chicken broth and wine and squeeze in the juice of the lemon. Scrape & dissolve any brown bits from the bottom of the skillet. Bring the mixture to a boil. Allow the sauce to cook and thicken until reduced by about half. Add in a little salt and pepper as it’s cooking.

Reduce the heat to low and whisk in the cream. Add the capers and lemon slices then cook for about 5 minutes until the sauce thickens.**

Drop the frozen tablespoon of butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated.  Add the parsley; remove from heat and set aside.

Pull out the chicken and arrange on plates or over pasta. Pour the lemon sauce over the chicken. Sprinkle parmesian over all.


* Test it by tossing a couple of drops of water.  If is instantly evaporates its way too hot.  Pull it off the stove and fan it through the air to cool it down. If it sizzles a second, becomes a bead, then evaporates, its good.  The last thing you need is to cook with burnt butter and oil.  Might as well eat McDonalds.

**   “Thickens” means you wipe the bottom of the pan with a rubber spatula and a clean streak is left for a few seconds