Homemade Italian Seasoning
Ingredients
- 1 tbsp crushed fennel seeds or ground fennel seeds
- 2 tsp dried rosemary
- 1 or 2 tsp crushed chili flakes optional
- 2 tsp dried thyme
- 1 tbsp salt
- 2 small dry Bay leaves or 1 large dry Bay leaf
- 1 tbsp brown sugar
- 3 tbsp dried basil
- 2 tbsp dried oregano
- 2 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp ground black pepper
Instructions
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Add the crushed fennel seed, dried rosemary, chili flakes, thyme salt Bay leaves and brown sugar to a food processor or blender. If using ground fennel add it later with the other ingredients.
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Pulse a dozen times or so for couple of seconds or so at a time to break down the larger herb pieces until they are fine.
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Pulse in the basil, oregano, onion powder, garlic powder and black pepper until very well combined.
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Store in an airtight container or mason jar, preferably in a cool dark place.
Recipe Notes
There is very little salt in this blend of a couple of reasons. If making salad dressing or dip, this is generally enough salt of me to season the dressing. If using for roast chicken or fish, I would want to add a little more salt and pepper to season those before adding a dusting of the Italian Seasoning anyway.
Italian Seasoning Roast Chicken Ready for the oven
To make the roast chicken as pictured, simply lightly season the chicken pieces with salt and pepper, then generously sprinkle on the Italian Seasoning on all sides. Roast on a parchment paper lined cookie sheet in a preheated 400 degree F oven for about 45 minutes depending upon the size of the chicken pieces. For large chicken pieces, from a 4 pound or larger bird, I'd recommend another 10 minutes or so.