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Baked Chicken with Herbs

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Submitted by lem

Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.

YIELD

4 servings

PREP

20 min

COOK

1 hrs

READY

1 hrs

This herb-roasted chicken keeps things simple and lets the aromatics do the talking. A whole chicken gets cut into pieces, skinned, and baked in a pan sauce of melted butter, olive oil, lemon juice, Worcestershire, garlic, and a trio of dried herbs: basil, marjoram, and oregano.

The method is straightforward but smart. The butter and oil melt right in the baking pan in the hot oven, then the herbs and aromatics get stirred in to bloom in the fat before the chicken goes in. Starting meaty-side down lets the chicken absorb the herb sauce as it cooks, then flipping halfway through gives the top side time to brown and crisp.

Lemon juice and Worcestershire together create a tangy, savory base that keeps the skinless chicken moist. Without skin to protect the meat, that pan sauce is doing all the basting work, so make sure every piece gets a good coating before it goes in the oven.

Pro Tips

  • Remove skin before baking. It sounds counterintuitive, but skinless pieces absorb far more flavor from the herb sauce.
  • Use a metal pan, not glass. Metal heats faster and gives better browning on the chicken.
  • Spoon pan juices over the chicken when you flip it at the 30-minute mark.
  • Check the thickest pieces with an instant-read thermometer. You’re looking for 165°F (74°C) at the thickest point.

Variations

  • Add a teaspoon of smoked paprika to the herb mixture for a deeper, smokier flavor.
  • Swap lemon juice for white wine for a more French-inspired take.
  • Toss quartered potatoes or root vegetables into the pan around the chicken for a one-pan dinner.

Ingredients

2 ½ 2.5
LB. LB. WHOLE CHICKEN *
2 30
TABLESPOONS ML MARGARINE
or butter
2 30
TABLESPOONS ML OLIVE OIL
or vegetable
¼ 59
CUP ML ONIONS
finely chopped
¼ 59
CUP ML LEMON JUICE
2 30
TABLESPOONS ML WORCESTERSHIRE SAUCE
½ 2.5
TEASPOON ML BASIL
dried *
¼ 1.3
TEASPOON ML MARJORAM
dried *
¼ 1.3
TEASPOON ML OREGANO
dried
2 2
CLOVES 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 13×9×2 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 127 86% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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