This is fantastic and is best eaten hot as soon as it is ready, with coleslaw* and baked yam or regular potato wedges.
1 cup dry breadcrumbs
1 cup grated Parmesan cheese
1/2 cup minced fresh parsley
1 tsp salt
1/2 tsp pepper
6 large cloves garlic smashed and minced
1/2 cup margarine or butter
1 x4 pound broiler-frying chicken Mix first 5 ingredients together in a sealable plastic bag & set aside Melt the margarine in a heavy bottomed saucepan over very low heat and add the minced garlic, when the margarine has melted, cook for 5 mins..do not color the garlic...keep on low heat.
Remove from heat and cool slightly
Preheat oven 350F middle shelf Cut the chicken into pieces de-joint the legs and thigh...see jointed chicken in photo above. Dip the chicken pieces in the garlic margarine then drop each piece into the crumb mix to coat.
Shake off excess and place on an ungreased cookie sheet, skin side up.
Bake for 1 hour
For Crispier chicken bake for an extra 15 mins.
Baked potato/yam wedges
4 pounds starchy potatoes/yams
do not remove skin, wash the potatoes well and dry.
Cut into 1/2 inch wedges (like and apple) and place in, batches, in a sealable plastic bag.
Add 1/4 cup vegetable oil and herbs and spices of choice (chili powder, cayenne, garlic salt, sea salt, thyme, chopped rosemary, dried oregano).
Toss well to coat each piece then remove with hands or slotted spoon onto to the cookie sheet, keep as much of the oil in the plastic bag as possible.
Bake in top of oven along with chicken for last 45 mins of cooking.
Remove from oven and drain on kitchen paper adding extra seasonings as preferred. SERVE THE WHOLE MEAL WITH GREEN SALAD & LEMON DRESSING & OR COLESLAW
RED CABBAGE COLESLAW
1 small red cabbage shredded (remove inner core)..or 4 cups
2 cups shredded carrots
1 cup sliced onion
1 cu raisins (or any other dried fruit chopped)
1 cup sliced or chopped almonds or other raw nut
1/2 cup minced parsley or cilantro
Mix well and dress with
juice 2 lemons or 1/4 cup
1/4 cup olive oil
1/2 tsp salt
1/2 tsp cracked black
2 tbsp poppy seeds
Variations: add caraway seed, dill seed, fennel bulb, celery and celery salt, the choice is yours, as ususal do NOT add any store bought, ready ground, spice.
Also can be made with mayonnaise or ranch dressing. But only dress 20 mins before serving as the dressing will break down the cabbage and make it release it's juices.
CHECK OUT MY OTHER BLOG FOR MORE SALADS www.goodeliphe.blogspot.com happy eating