Baked Chicken with Herbs
Yield
4 servingsPrep
20 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 ½ | lb. |
whole chicken
|
* |
2 | tablespoons |
margarine
or butter |
|
2 | tablespoons |
olive oil
or vegetable |
|
¼ | cup |
onions
finely chopped |
|
¼ | cup |
lemon juice
|
|
2 | tablespoons |
worcestershire sauce
|
|
½ | teaspoon |
basil
dried |
* |
¼ | teaspoon |
marjoram
dried |
* |
¼ | teaspoon |
oregano
dried |
|
2 | cloves |
garlic
finely chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2.5 | lb. |
whole chicken
|
* |
3E+1 | ml |
margarine
or butter |
|
3E+1 | ml |
olive oil
or vegetable |
|
59 | ml |
onions
finely chopped |
|
59 | ml |
lemon juice
|
|
3E+1 | ml |
worcestershire sauce
|
|
2.5 | ml |
basil
dried |
* |
1.3 | ml |
marjoram
dried |
* |
1.3 | ml |
oregano
dried |
|
2 | 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.