Garlic Parmesan Roasted Chicken Thighs over Iceberg with Croutons
Mom gave me a head of lettuce that her and Dad weren’t going to use, so I decided to roast up some chicken thighs sprinkled with McCormick Grill Mates Montreal Chicken Seasoning.
We had just gotten back from our annual summer trip, so I didn’t have much in the house for fixings. I found a small chunk of Romano cheese that was still good, and a bottle of Ken’s Garlic Parmesan Dressing to make a mock Cesar Salad.
The star of the salad were hands down, the croutons. Homemade croutons really do add another dimension with their crisp outside and tender center. I’m big on the Italian seasonings, but I bet they would go great tossed with a packet of ranch seasoning as well.
Seasoned Croutons
Ingredients
- 3 to 4 Slices White Bread (I like Canadian or Country White)
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 ½ Teaspoons Dried Basil Leaves
- 1 ½ Teaspoons Dried Oregano Leaves
- ½ Teaspoon Lawry’s Seasoned Salt
- ½ Teaspoon Table Salt
- ½ Teaspoon Black Pepper
- Olive Oil Spray
Instructions
- Preheat Oven to 350°F.
- Cut slices of bread into 1-inch cubes and place into a bowl.
- In a separate bowl, combine all of the seasonings.
- Spray the bread cubes with olive oil and then sprinkle with the seasoning blend.
- Toss and coat cubes in the seasoning, adding more oil and seasoning as desired.
- Place seasoning cubes in a single layer on a baking sheet and toast for 3 to 5 minutes or until golden brown.
- Remove from oven and let cool before serving.
