Ingredients for Baked Chicken With Herbs
- 1 (3 pound) whole chicken, cut into pieces
- 1 teaspoon freshly ground black pepper
- 4 teaspoons dried tarragon
- 4 teaspoons dried chives
- 4 teaspoons dried parsley
- 1/4 cup margarine
- 1/2 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon paprika
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How to Make Baked Chicken With Herbs
- Preheat oven to 375°F (190°C).
- In a large zip-top bag, combine 1 teaspoon black pepper and 2 teaspoons of each herb (4 teaspoons total).
- Add chicken pieces to the bag, a few at a time, and shake until evenly coated.
- Place chicken in a large roasting pan, skin-side up.
- In a small saucepan, combine 1/4 cup margarine, 1/2 cup white wine, and 2 tablespoons lemon juice.
- Add the remaining 2 teaspoons of each herb (4 teaspoons total) to the saucepan.
- Heat over medium heat, stirring frequently, until the margarine is melted and the mixture is well combined.
- Pour the herb mixture evenly over the chicken in the roasting pan.
- Cover the roasting pan tightly with aluminum foil.
- Bake for 60 minutes.
- Remove the foil, sprinkle the chicken generously with 1 tablespoon of paprika.
- Bake uncovered for an additional 30-40 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork, and the skin is golden brown.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
59g
Carbs
1g
