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Baked Chicken with Herbs

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

1 hrs

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 ½ lb. whole chicken
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2 tablespoons margarine
or butter
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2 tablespoons olive oil
or vegetable
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¼ cup onions
finely chopped
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¼ cup lemon juice
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2 tablespoons worcestershire sauce
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½ teaspoon basil
dried
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¼ teaspoon marjoram
dried
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¼ teaspoon oregano
dried
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2 cloves garlic
finely chopped
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Ingredients

Amount Measure Ingredient Features
2.5 lb. whole chicken
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3E+1 ml margarine
or butter
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3E+1 ml olive oil
or vegetable
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59 ml onions
finely chopped
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59 ml lemon juice
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3E+1 ml worcestershire sauce
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2.5 ml basil
dried
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1.3 ml marjoram
dried
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1.3 ml oregano
dried
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2 cloves garlic
finely chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 12786% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 17%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 
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