Herbs & Butter Baked Chicken W/ Truffle Oil
Rose Mary Mogan
In keeping with the herb theme, I made a Herb Stuffing I had gotten reduced after the holidays, then threw in some left over mini loaves of corn Bread to give it a southern flair paired it with cranberry sauce & Frozen Green Beans. It was a great dinner for a fraction of what it would have cost to go out & eat, & the best part was we had left overs the next day.
3 1/2-4 lbfrying chicken
2 Tbspmontreal seasoning for chicken
2 tspdried savory or thyme
1 Tbspgranulated garlic
2 tspeach steak seasoning & paprika
1/2 stickbutter, melted
3 Tbspblack truffle oil (or use additional butter)
How to Make Herbs & Butter Baked Chicken W/ Truffle Oil
- Place a baking rack inside a shallow pan,& spray with nonstick cooking spray. Add the chicken pieces. Then place in preheated 375 degrees F. oven and bake for 15 minutes. THEN LOWER OVEN TEMPERATURE TO 325 DEGREES F. and continue to bake for an additional 1 1/2 hours to 1 hour 45 minutes, or until juices run clear when chicken is pierced. Brace yourself the aroma will be intoxicating while it is cooking. It is so moist tasty,tender, juicy and good, & so simple to make.