Herb-Baked Chicken

I came home Wednesday and needed a quick recipe since Jacob had church. This was awesome. Along with it I grilled some Asparagus on the stove top in some olive oil with a splash of Balsamic Vinaigrette. I made some of my mom's potato salad with red potatoes for our starch.

Paula Deen's Herb-Baked Chicken

The Lady & Sons Savannah Country Cookbook by Paula H. Deen

Serves 4

• 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

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.