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Chicken with Herbs

 Chicken with Herbs
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

  • Preheat oven to 350°. Place chicken in a greased roasting pan.
  • Combine water, bouillon, thyme, marjoram, and lemon-pepper; pour
  • over chicken. Arrange potatoes, onions and carrots around chicken.
  • Cover and bake 50 minutes. Uncover; bake 20-30 minutes or until
  • vegetables are tender and chicken juices run clear, basting once.
  • Let chicken stand 5-10 minutes before carving. Yield: 4 servings.
Nutritional 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 Chardonnay or Viognier.