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.
