TOTAL TIME: Prep: 10 min. Bake: 1 hour 5 min.
MAKES: 4-6 servings


  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1 teaspoon salt
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 cup dry sherry
  • 3 tablespoons lemon juice
  • 2 teaspoons soy sauce
  • 2 shallots, chopped

Nutritional Facts

3/4 pound: 259 calories, 14g fat (4g saturated fat), 88mg cholesterol, 572mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 28g protein.


  1. Place the chicken in a greased 13-in. x 9-in. baking dish. Sprinkle with salt, tarragon, paprika and pepper. Combine the sherry, lemon juice and soy sauce; drizzle over chicken. Top with shallots.
  2. Bake, uncovered, at 425° for 20 minutes. Reduce heat to 375°. Cover and bake for 30 minutes, basting occasionally. Uncover; bake 15-20 minutes longer or until a meat thermometer reads 180°. Yield: 4-6 servings.
Originally published as Tasty Baked Chicken in Test Kitchen Favorites 2004 2005, p144

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Surfensusie User ID: 6127113 137988
Reviewed Apr. 18, 2012

"This is a wonderful easy recipe. It makes the kitchen smell inviting, and the chicken when does is superb! I do add a little garlic to the recipe, and have brown rice, and a vegetable for dinner. Thanks for a great recipe!"

mrs.mark User ID: 5436322 207585
Reviewed Oct. 20, 2011

"We really enjoyed this. It is easy to prepare, and gives baked chicken a great flavor."

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