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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This herbed chicken has been a family favorite since I clipped the recipe out of a newspaper some years ago, writes Mrs. Pat Miller of Joplin, Missouri. It's often on our dinner table, since chicken is a staple in my freezer. If I'm out of lemon, I substitute a sprinkling of lemon pepper. Ingredients:
2 tablespoons olive oil |
2 bay leaves |
2 teaspoons seasoned salt |
1-1/2 teaspoons each garlic salt, pepper, dried basil, tarragon and thyme |
1-1/2 teaspoons dried rosemary, crushed |
8 bone-in chicken breast halves (7 ounces each), skin removed |
1 large lemon, thinly sliced |
1/4 cup lemon juice |
Directions:
1. In a large resealable plastic bag, combine the oil, bay leaves and seasonings. Add chicken. seal bag and turn to coat; refrigerate for 1 hour.
2. Discard bay leaves. Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange lemon slices over chicken. Drizzle with lemon juice. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear. Yield: 8 servings.
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