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Herbed Baked Chicken

Western.Chefs's picture
  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

1. Preheat oven to slow (250° F.). Remove the necks and backbones from the chicken parts and reserve for another use.
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

Recipe Summary

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Nutrition Rank

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

Herbed Baked Chicken Recipe