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Herbed Chicken

 Herbed Chicken
My family and friends always comment on the wonderful herb flavors in this chicken recipe. The herbs make great seasoning for the vegetables, too! —;Polly Lloyd, Burlington, Wisconsin
4 ServingsPrep: 15 min. Bake: 70 min.

Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds)
  • 3/4 to 1 cup water
  • 1 tablespoon chicken bouillon granules
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon lemon-pepper seasoning
  • 1 pound red potatoes, halved
  • 2 medium onions, cut into 1/2-inch pieces
  • 1-1/2 to 2 cups fresh baby carrots

Directions

  • Place chicken in a greased roasting pan. Combine the water, bouillon,
  • thyme, marjoram, and lemon-pepper; pour over chicken. Arrange the
  • potatoes, onions and carrots around the chicken.
  • Cover and bake at 350° for 50 minutes. Uncover; bake for 20-30
  • minutes or until vegetables are tender and chicken juices run clear,
  • basting once. Let chicken stand for 5-10 minutes before carving.
  • Yield: 4 servings.
Nutrition Facts: 1 serving (1 each) equals 566 calories, 25 g fat (7 g saturated fat), 154 mg cholesterol, 841 mg sodium, 30 g carbohydrate, 5 g fiber, 52 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as

2 of 2

Herbed Chicken (continued)

Wine (continued)
Chardonnay or Viognier.