"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Chicken Recipe

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This recipe for Baked Chicken, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Schuller Krug
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
a whole chicken with skin left on
dry herbs:include garlic, celery, basil, red/black pepper, chili powder, marjoram, oregano, rosemary, parsley, thyme, sesame seeds, salt

Directions:
Directions:
Place chicken, breast side up, in an oiled, glass, shallow baking dish. Rub oil on top, I like canola or olive. Sprinkle pre-mixed herbs on top. Bake in a pre-heated on 350 till no longer pint, about 1 hour.

Personal Notes:
Personal Notes:
*Baking the chicken with the skin left on keeps it very moist. You can use this chicken for leftovers, too. Avoid using the salt forms of garlic and celery powder. Add your own favorite salt. This tastes great on pork chops, too.

 

 

 

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