Italian Seasoning – super easy blend of homemade Italian seasoning made from pantry-staple ingredients and all ready to use in just 10 minutes. Perfect for your holiday or regular weeknight chicken meal!

This homemade Italian seasoning has been long overdue until, finally, I have to make it out of necessity. You know how much I love my queen of seasoning – Creole seasoning, right? I season most of my meat and vegetables with it; a sprinkle here and there and VOILA, you’ll have a flavorful dish to devour.

My pantry would have at least 2 medium jars of Creole seasoning sitting on top of it until last Friday. My chicken is all ready along with the other spices when I reached out for an empty bottle of my trusted homemade seasoning. Dang!! 

I have no time to back out and change menu, the kiddo would be dampened for sure. And so gave birth to this super easy mighty herby homemade Italian seasoning.

 

What is in Italian seasoning?

Italian seasoning is a popular blend of ground and/or dried herbs that consist primarily of basil, oregano, rosemary and thyme. Ironically, it’s not even a popular or typical blend found in Italy and its markets. It’s called as such since it’s using popular Italian dried herbs.

One of the best thing about this seasoning is that if you miss an ingredient, you can just leave it out and it would still give off a wonderful taste to your dish.

Other than those mentioned above, this seasoning could also include sage, coriander, garlic powder and dried marjoram. Some gourmet version of an Italian seasoning also add onion powder, crushed pepper flakes and/or black pepper. Basically, just toss them altogether in one big plate and you’ll have a well-balanced herby and aromatic flavor ready in under 10 minutes.

Italian Seasoning Substitute

But what if I don’t have all the ingredients for this  Italian seasoning readily available in my pantry? What would be the best substitute? Don’t worry! You can simply mix 1/4 teaspoon each of dried thyme, rosemary, basil and oregano and you’re good to go.

Italian Seasoning Chicken

This blend of spices makes a wonderful dry rub and a great seasoning for marinade. You know exactly what goes into it and can be adjusted depending on your preference. I usually stay away from store-bought seasonings as they contain more salt.

After mixing all the spices above, you can now start making Italian seasoning-flavored dishes starting off with this roasted chicken here. It’s stuffed with spices and seasonings to permeate every inch off of the chicken and bathed all over with this excellent Italian seasoning.

You’d probably forget that this dish is home cooked. It’s restaurant quality and you’ll never be more proud seeing how your family and friends would rave over this simple yet mind-blowing dish.

If you’re like me who prefers to give away gifts made from scratch, you can actually give this Italian seasoning as gifts to your friends and family who love to cook. Want to dry your own herbs? Go for it! All of these herbs are easy to grow anyway.

Enjoy!

 

Tips and Notes:

1. If you miss an ingredient or two, just leave it out. The seasoning would still taste great,
2. If your drying herbs at home, make sure to pick the herbs in the morning as they more flavorful at that time. Let it dry until it reaches a crinkly texture. If you want the easy version, you can dry them in a dehydrator or in the oven with a very low temperature.

 

 

How to Make Italian Seasoning Chicken

 

Rinse chicken with water, inside and out, then pat dry with paper towels. Generously season the chicken inside and out with salt and pepper. Combine melted butter , Italian seasoning , garlic and paprika.

Then thoroughly rub chicken with spice combination inside and out of chicken, adding more spice under chicken’s skin and – all the way into chicken cavities.

Next stuff the cavity with lemon wedges, celery and herbs.

Refrigerate until ready to cook. Chicken will keep for about 24 hours in the fridge. Preheat oven to 375 F. (190 C). Add onions a roasting pan or cast iron, and then place the chicken, breast-side up. Tie the legs of the chicken together with kitchen twine to help hold its shape, if desired, as you can see I forgot to tie mine.

Remove chicken from the fridge – brush off any excess garlic on the chicken. Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part reaches about 170 degrees F. Let chicken stand 10- 20 minutes before carving. So the juices settle back into the meat.