Baked chicken with herbs
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 2-1/2lb broiler-fryer chicken | |
| 2 | tablespoons | Margarine or butter |
| 2 | tablespoons | Olive or vegetable oil |
| ¼ | cup | Finely chopped onion |
| ¼ | cup | Lemon juice |
| 2 | tablespoons | Worcestershire sauce |
| ½ | teaspoon | Dried basil leaves |
| ¼ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Dried oregano |
| 2 | larges | Cloves garlic; finely chopped |
Directions
Cut chicken into pieces; cut each breast half into halves and remove skin.
Heat margarine and oil in rectangular pan 13x9x2 inches in 375 oven until margarine is melted. Stir in remaining ingredients except chicken. Place chicken, meaty side down, in pan, turning to coat with herb mixture. Cook uncovered 30 minutes. Turn chicken; cook until thickest pieces are done, about 30 minutes longer.
Recipe by: Betty Crocker's Red Spoon Collection Posted to MC-Recipe Digest V1 #682 by L979@... on Jul 21, 1997