Baked Chicken with Herbs |
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Ingredients1 2 1/2 lb. broiler-fryer chicken
2 Tablespoons margarine or butter
2 Tablespoons olive or vegetable oil
1/4 cup finely chopped onion
1/4 cup lemon juice
2 Tablespoons Worcestershire sauce
1/2 teaspoon dried basil leaves
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
2 large cloves garlic -- finely chopped
2 Tablespoons margarine or butter
2 Tablespoons olive or vegetable oil
1/4 cup finely chopped onion
1/4 cup lemon juice
2 Tablespoons Worcestershire sauce
1/2 teaspoon dried basil leaves
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
2 large cloves garlic -- finely chopped
ProceduresCut 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.
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.
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