Recipe by Sarah Chana
A very easy, delicious chicken dish. It is much better if you use fresh herbs, but if you can't get them, dried herbs work too. A variation on the recipe found in The Kosher Palette.
Top Review by Diane S.
I will put on liquids before adding seasonings, because it rinses all the herbs off the chicken as you pour it over the chicken. I used dried herbs, and it turned out okay. I used rosemary in addition, and I rather liked it with the flavor. May try it with herbes de provence next time.
- 2 whole chicken, cut in quarters or eighths
- 1 teaspoon pepper
- 4 teaspoons tarragon, divided
- 4 teaspoons chives, divided
- 4 teaspoons parsley, divided
- 1⁄2 cup margarine
- 1⁄2 cup dry wine
- 1⁄4 cup fresh lemon juice
Directions See How It's Made
- Combine pepper and 2 tsp EACH of the herbs in a ziploc bag. (The original recipe called for 1 cup of flour and 1 tsp salt in addition to this stuff, but I have left them out to accomodate special diets and it worked well without them.).
- Add the chicken, a few pieces at a time, and shake to coat well.
- Place chicken in large roasting pan, skin side up.
- Combine margarine, wine, lemon juice and the remaining 2 tsp of each herb in a small saucepan. Heat on a medium flame, stirring, until well combined.
- Pour over chicken, cover with foil.
- Bake at 375F for one hour covered; then remove cover, sprinkle with paprika and bake another 30 minutes or so, until chicken is done and lightly browned.