Herbed Baked Chicken Recipe
Ingredients
| Broiling chickens | 2 , quartered | |
| Flour | 1 Cup (16 tbs) | |
| Chopped tarragon | 4 Teaspoon (Dried Or Fresh) | |
| Chopped parsley | 4 Teaspoon | |
| Chopped chives | 4 Teaspoon | |
| Lemon | 1⁄2 | |
| Butter | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Dry sherry | 1⁄2 Cup (8 tbs) | |
| Toast slice | 6 (Thin) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 8346 Calories from Fat 4950
% Daily Value*
Total Fat 551 g848.1%
Saturated Fat 187.7 g938.5%
Trans Fat 0 g
Cholesterol 2491.7 mg830.6%
Sodium 4139.5 mg172.5%
Total Carbohydrates 217 g72.4%
Dietary Fiber 10.2 g40.8%
Sugars 7.5 g
Protein 594 g1187.1%
Vitamin A 208.6% Vitamin C 244.3%
Calcium 77.3% Iron 266.2%
*Based on a 2000 Calorie diet
Directions
2. In a paper bag combine the flour, salt, pepper and two teaspoons each of the tarragon, parsley and chives. Add a few chicken parts at a time and shake to coat well with the seasoned flour. Place the chicken, skin side down, in a shallow buttered baking dish. Sprinkle with the juice from the lemon half and cover with aluminum foil.
3. In a saucepan combine the butter, lemon juice, sherry and the remaining herbs. Heat until the butter melts.
4. Bake the chickens one to one and one-half hours, lifting the foil and basting every twenty minutes with the butter sauce. Toward the end of the cooking time, increase the oven temperature to hot (400° F.), remove the foil, and turn the chicken to let it brown lightly. If necessary add a little more wine or water to the pan so that there will be ample sauce.
5. Sprinkle the chicken with additional freshly chopped herbs
Chef
