Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 566
  • Fat:
  • 25 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 154 mg
  • Sodium:
  • 841 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 5 g
  • Protein:
  • 52 g

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

SERVINGS

4

CATEGORY

Main Dish

PREP

15 min.

COOK

70 min.

TOTAL

85 min.

INGREDIENTS

  • 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 broiler/fryer chicken (3-1/2 to 4 pounds)
  • 1 pound red potatoes, halved
  • 2 medium onions, cut into 1/2-inch pieces
  • 1-1/2 to 2 cups fresh baby carrots

DIRECTIONS

Combine 1 cup water, bouillon, thyme, marjoram, and lemon-pepper; pour into a roasting pan. Add chicken; arrange potatoes, onions and carrots around it.
    Cover and bake at 350° for 50 minutes. Uncover; bake for 20-30 minutes or until vegetables are tender and chicken juices run clear. Yield: 4 servings.

Printed from tasteofhome.com Jul 8, 2008

Copyright Reiman Media Group, Inc © 2008