Reduced Sodium Herb Baked Chicken
Reduced Sodium Herb Baked Chicken is an moderately easy dinner. Made with 1 c. thinly sliced carrots, 1 c. thinly sliced onions, 3 1/2 lb. broiler chicken, cut in pieces, 1 c. chicken stock and 2 tbsp. lemon juice, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Heat oven to 325°.
Arrange carrots and onions in a shallow baking dish.
Place chicken, skin side up, over vegetables.
Pour 1/2 cup of the stock over chicken; cover tightly and bake 45 minutes.
Meanwhile in a small pan, bring to a boil remaining stock, lemon juice, rosemary, thyme, marjoram and pepper.
Remove from heat; increase oven temperature to 400°.
Uncover chicken and bake, basting with herb mix for 20 minutes or until chicken is tender and skin is browned.
Spoon vegetables over chicken and serve.
Makes 4 servings, 107 mg. sodium per serving.
🍷 Perfect Pairings
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