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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Herb Baked Chicken Recipe

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This recipe for Herb Baked Chicken, by , is from RO COVID COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gwen Graper


Chicken 2 quartered

Chives, Tarragon, Parsley – 4 tsp chopped fresh or dried
Salt & Pepper to taste

1/2 lemon
1/2 cup butter
1/4 cup lemon juice

1/2 cup dry sherry

thin slices toast

1. Preheat 250ºF

2. In a paper bag… flour, salt and pepper, 2 tsp each herbs (Chives,Tarragon, Parsley) Add chicken pieces & shake

3. Place skin side down in shallow buttered dish

4. Sprinkle with lemon half

5. Cover with foil and put in oven

6. In Saucepan…Butter, lemon juice, sherry and rest of herbs – melt

7. Bake 1-1½ hours, baste every 20 min

8. Last 20 min, increase temperature to 400ºF, remove foil and turn chicken to brown.

9. Add wine or water to make ample sauce

Sprinkle with fresh herbs

Number Of Servings:
Number Of Servings:




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