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Baked Chicken With Herbs

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“A very easy, delicious chicken dish. It is much better if you use fresh herbs, but if you can't get them, dried herbs work too. A variation on the recipe found in The Kosher Palette.”
1hr 40mins

Ingredients Nutrition


  1. Combine pepper and 2 tsp EACH of the herbs in a ziploc bag. (The original recipe called for 1 cup of flour and 1 tsp salt in addition to this stuff, but I have left them out to accomodate special diets and it worked well without them.).
  2. Add the chicken, a few pieces at a time, and shake to coat well.
  3. Place chicken in large roasting pan, skin side up.
  4. Combine margarine, wine, lemon juice and the remaining 2 tsp of each herb in a small saucepan. Heat on a medium flame, stirring, until well combined.
  5. Pour over chicken, cover with foil.
  6. Bake at 375F for one hour covered; then remove cover, sprinkle with paprika and bake another 30 minutes or so, until chicken is done and lightly browned.

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