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Herb-Baked Chicken

Recipe information

  • Yield

    serves 4

Ingredients

One 1- to 2-pound chicken, cut in quarters, skin removed
3 to 4 tablespoons olive oil
1/4 cup teriyaki sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 teaspoon chopped fresh ginger
1/2 teaspoon salt
1/8 teaspoon pepper
1 lemon, sliced thin

Preparation

  1. Preheat oven to 350 degrees. Coat chicken with oil and place in baking dish. Sprinkle with teriyaki sauce. Combine oregano, rosemary, ginger, salt, and pepper; sprinkle over chicken. Top with lemon slices. Bake for about 1 hour.

Paula Deen's Kitchen Classics
TagsChickenPoultryMainDinnerDairy FreeGluten FreeNut FreeEasyOven BakeCookbooks
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