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Tender Herb Chicken Recipe

This is such a versatile dish because it can be made in the oven or time is never a factor. People always comment on the chicken's wonderful subtle herb flavor.
TOTAL TIME: Prep: 15 min. Bake: 70 min. YIELD:4 servings


  • 3/4 to 1 cup water
  • 1 tablespoon chicken bouillon granules
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds)
  • 1 pound new potatoes, halved
  • 2 medium onions, cut into 1/2-inch pieces
  • 2 carrots, cut into 1/2-inch pieces


  • 1. Combine 1 cup water, bouillon, thyme, rosemary and bay leaves; 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. Remove the bay leaves before serving. Yield: 4 servings.

Nutritional Facts

14 ounce-weight: 213 calories, 4g fat (0 saturated fat), 62mg cholesterol, 89mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 24g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.

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Wine Pairings

Full-Bodied White Wine

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