Ingredients:
2 whole chicken, cut in quarters or eighths
1 teaspoon pepper
4 teaspoons tarragon, divided
4 teaspoons chives, divided
4 teaspoons parsley, divided
1/2 cup margarine
1/2 cup dry wine
1/4 cup fresh lemon juice
paprika
Directions:
Combine pepper and 2 tsp EACH of the herbs in a ziploc bag. (The original recipe called for 1 cup of flour and 1 tsp salt in addition to this stuff, but I have left them out to accomodate special diets and it worked well without them.).
Add the chicken, a few pieces at a time, and shake to coat well.
Place chicken in large roasting pan, skin side up.
Combine margarine, wine, lemon juice and the remaining 2 tsp of each herb in a small saucepan. Heat on a medium flame, stirring, until well combined.
Pour over chicken, cover with foil.
Bake at 375F for one hour covered; then remove cover, sprinkle with paprika and bake another 30 minutes or so, until chicken is done and lightly browned.
Servings: 8
Time preparation: 10 min.
Time total: 100 min.