Baked Chicken With Herbs

Submitted 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."

 

• Ready In: 1hr 40mins
• Ingredients: 9
• Serves: 8

ingredients

• 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
• paprika

directions

1. 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.).
2. Add the chicken, a few pieces at a time, and shake to coat well.
3. Place chicken in large roasting pan, skin side up.
4. 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.
5. Pour over chicken, cover with foil.
6. 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.

Reviews

[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.

 

[sillyjodes]

I thought this was pretty good, but not the best chicken dish I've made. I'll probably try it again with different herbs.