Herb-Baked Chicken

Name: Herb-Baked Chicken
Yield: serves 4
Ingredients: One 1- to 2-pound chicken, cut in quarters, skin removed; 3 to 4 tablespoons olive oil; 1/4 cup teriyaki sauce; 1/4 teaspoon dried oregano; 1/4 teaspoon dried rosemary; 1 teaspoon chopped fresh ginger; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 lemon, sliced thin

December 14, 2011

Recipe information

Yield
serves 4

Ingredients

One 1- to 2-pound chicken, cut in quarters, skin removed

3 to 4 tablespoons olive oil

1/4 cup teriyaki sauce

1/4 teaspoon dried oregano

1/4 teaspoon dried rosemary

1 teaspoon chopped fresh ginger

1/2 teaspoon salt

1/8 teaspoon pepper

1 lemon, sliced thin

Preparation

Preheat oven to 350 degrees. Coat chicken with oil and place in baking dish. Sprinkle with teriyaki sauce. Combine oregano, rosemary, ginger, salt, and pepper; sprinkle over chicken. Top with lemon slices. Bake for about 1 hour.

Paula Deen's Kitchen Classics

TagsChicken Poultry Main Dinner Dairy Free Gluten Free Nut Free Easy Oven Bake Cookbooks

Recipe notes

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