Baked Chicken with Herbs
Dredge the chicken, skin side down, in the butter and herb mixture, and arrange, skin side up, in the pan. Sprinkle the chicken generously with the salt and pepper. Bake until the chicken is browned and cooked through 50 to 60 minutes. Serve with the shallots and garlic along with a drizzle of the pan drippings.
1 2 1/2 lb. broiler-fryer chicken
2 Tablespoons margarine or butter
2 Tablespoons olive or vegetable oil
1/4 cup finely chopped onion
1/4 cup lemon juice
2 Tablespoons Worcestershire sauce
1/2 teaspoon dried basil leaves
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
2 large cloves garlic — finely chopped
Procedures: Cut chicken into pieces; cut each breast half into halves and remove skin.
Heat margarine and oil in rectangular pan 13x9x2 inches in 375 ovens until margarine is melted. Stir in remaining ingredients except for fort chicken. Place chicken,
meaty side down, then pan, turning to coat with herb mixture. Cook
uncovered 30 minutes. Turn chicken; cook until thickest pieces are done,
about 30 minutes longer.
Keywords: Baked Chicken with Herbs