Baked Herb Chicken

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   Preheat oven to 350F.

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   Rinse and pat chicken dry including inside the chicken.

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   Place breast-side-up in a baking dish.

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   3.

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   Make a paste of margarine, flour, salt and pepper, adding herbs of your choice.

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   Bruised garlic cloves, or a combination of sage and rosemary are some suggestions.

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   4.

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    With your fingers, separate the skin from the breast meatloosen far backthen tuck the paste into the pocket and rub a little bit on the outside.

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    5.

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    If desired, chop a lemon and tuck into the pocket with the paste or inside the cavity.

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    6.

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    Bake for 35 minutes per pound, basting with the drippings once or twice toward the end.

* Per serving · 4 servings · Values may vary.

No additional tips available.