Why is it that Sunday seems to be the only day that we eat “dinner” at lunchtime. Tradition? Timing? Does it really matter? For my family growing up, Sunday dinner was a time when the whole family got together, usually after church, and had probably the most formal meal of the week. Time and tradition now has replaced that dinner with eating out, or something quick (that and growing families). We did however enjoy one of those dinners today.
Whole roasting chickens have been on sale for .79 cents a pound… a deal difficult to pass up. As a matter of fact, I bought several. This recipe doesn’t get more simple or cost effective. I took a whole chicken and cut it into pieces, then basted it in Italian dressing. Then wrapped the chicken in foil and grilled it for about an hour. The dressing, along with the juices in the chicken kept even the white meat deliciously moist and flavorful.
I served the chicken with a Caesar salad and macaroni and cheese (for the kids ok?). One more little tidbit. When preparing the salad, I realized that I was out of croutons… so I made my own. I have included that recipe below too. We finished dinner off with some friendship bread that I had frozen a few weeks back.
Italian Grilled Chicken
- 1 whole roasting chicken (4 – 5 lbs)
- Italian salad dressing (Wish-bone Bountifuls)
Cut the chicken into pieces, separating by breast, wing and the leg/thigh. Place chicken in foil, larger pieces on the bottom, and pour dressing over the chicken. Wrap tightly with foil and let marinate in the refrigerator for about 30 minutes. Place foil package on hot grill until the chicken reaches at least 165 degrees internally. For the final few minutes of cooking, remove the chicken from the packet and place on grill to brown the skin. Remove and serve. I satisfied 5 respectively with no leftovers.
- 5 – 6 slices of day old bread (any variety – I used white and wheat)
- Olive oil Cooking Spray
- Mrs. Dash Original seasoning
- Grated Parmesan Cheese
Pre-heat oven to 400 degrees. Line a rimmed cookie sheet with foil and coat with olive oil cooking spray.
Slice the bread into squares and place in a single layer on cookie sheet and spray generously with olive oil spray. Sprinkle with seasoning and Parmesan. Place in the oven and bake for 10 minutes, or until the edges of the bread slices begins to brown. Remove pan and turn slices over, coating again with spray and light seasonings. Return to oven and bake until crisp, about another 10 minutes.
You could use any seasoning blend or cheese. You could also use regular olive oil in place of the cooking spray, I was just trying to keep them relatively healthy.