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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This is my favorite chicken to eat. It's very moist and flavorful. To make a crispy skin, you could optionally brown the skin on a skillet with olive oil prior to baking. You can use as much or as less amount of chicken as you like as long as you keep the spice ratio as 1 part salt to 2 parts spices. You can also prepare the chicken the day before and put it in the oven before dinner. The pan juices make the best gravy for mashed potatoes! Ingredients:
3 -3 1/2 lbs whole chickens, cut up |
2 tablespoons dried sage |
2 tablespoons dried rosemary |
2 tablespoons dried thyme |
1 tablespoon salt |
3 cups white wine |
1 cup lemon juice |
Directions:
1. Preheat oven to 375 degrees.
2. Mix spices and salt in a bowl.
3. Wash chicken.
4. Peel back chicken skin and insert generous portion of spice mixture between skin and chicken and rub on chicken. Use all of the spice mixture.
5. Place chicken, top side down into two 9x13 inch baking dishes. Pour white wine and juice over chicken. Cover and bake for 40 minutes.
6. Flip each chicken piece over. Bake, uncovered, for 35-45 minutes.
7. Recommended: Serve with mashed potatoes and use sauce in pan as gravy.
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