Broad Ripple Random Ripplings
search menu
The news from Broad Ripple
Brought to you by The Broad Ripple Gazette
(Delivering the news since 2004, every two weeks)
Subscribe to Broad Ripple Random Ripplings
Brought to you by: Broad Ripple collector pins

Everything Broad Ripple HomearrowRandom Ripplings Homearrow2019 06 14arrowColumn

back button return to index button next button
Converted from paper version of the Broad Ripple Gazette (v16n12)
Life of the Party - Dinner Party Roast Chicken - by Elizabeth Morse
posted: Jun. 14, 2019

Life of the Party header

You know I do my best to keep you abreast of the latest and greatest food trends. Guess what's back for 2019? Yep, dinner at home! With so many great local purveyors of food and beverage, entertaining at home is easier and more fun than ever. It's a great time to break out your fancy China and try a new recipe. There's no better place to relax and enjoy good food and time with friends than gathered around your own table.

I'm going to challenge you to get a dinner party on your calendar. Invite folks that you keep meaning to catch up with and try this gorgeous, herb-roasted chicken as your main course. With summer's bounty of great produce, I'd serve it with large slices of tomato and a big bowl of sautéed zucchini. Maybe a loaf of crusty bread from the farmer's market.

Dinner Party Roast Chicken

Pre-heat oven to 350 degrees.

1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon mustard powder
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 whole chicken (3-4 pounds)
2 lemons
2 tablespoons high quality olive oil
1 tablespoon honey

Combine the herbs, mustard powder, garlic salt and black pepper; set aside. Rinse the chicken and remove the giblets. Place chicken in a large baking dish. Sprinkle 2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
Squeeze the juice of the 2 lemons into a small bowl and mix with the olive oil and honey. Whisk to combine and drizzle this mixture over the chicken as evenly as you can.
Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
The bird should have a lovely brown color when it is ready to be served.
Perfectly roasted chicken can't be beat for flavor and this recipe makes a showy center piece as well. I hope you enjoy it and don't forget to invite friends.


Elizabeth Morse, owned the Corner Wine Bar in Broad Ripple for close to 20 years. She is a graduate of IU, Hoosier Chef, Food Writer, Wine Guru & Advanced Master Gardener who believes in supporting all things local. Check out her blog: Email her at
back button return to index button next button
Brought to you by: Broad Ripple collector pins
Brought to you by: Broad Ripple collector pins