Savory Baked Chicken

Paula Deen is one of my favorite celebrity chefs on The Food Network.  I have several of her cookbooks and have subscribed to her magazine since its inception about 2 years ago.  I always find a handful of recipes to try from each issue of the magazine, and the March/April 2008 issue is no exception.  This Savory Baked Chicken caught my eye since it is a simple marinade containing butter (naturally, being one of Paula’s recipes), lemon juice and rosemary.  This is Part One in a series of recipes.  Once you make this chicken, Paula provides several more recipes that use the leftover chicken for some quick weeknight meals.  I’ll be trying one of the other recipes later this week.  This chicken turned out moist and flavorful on its own, and I’m looking forward to trying the other recipes in the series.

 Savory Baked Chicken

from the March/April 2008 issue of Cooking with Paula Deen magazine

Makes 10 chicken breasts

Ingredients:

•  1/2 cup olive oil
• 1/2 cup butter,melted
• 3 tablespoons fresh lemon juice
• 1 tablespoon dried oregano
• 1 teaspoon garlic salt
• 1 teaspoon dried crushed rosemary
• 1 teaspoon ground black pepper
• 10 split chicken breasts (about 7 pounds)  (I used one package of chicken tenders (about 2 1/2 pounds))

Directions:

In large resealable plastic bag, combine olive oil and next 6 ingredients; add chicken.  Seal bag and chill 1 hour, turning occasionally.  Preheat oven to 375 degrees F.  Remove chicken from marinade, discarding marinade.  Place chicken, skin side up, on a large rimmed baking sheet.  Bake 45 to 55 minutes, or until done.  Serve 5 chicken breasts.  Let remaining chicken cool 30 minutes.  Remove and discard bones and skin.  Chop; cover, and store in refrigerator up to 3 days.  Freeze in airtight containers up to 3 months.