Baked Chicken With Herbs

• 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

1. 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.).
2. Add the chicken, a few pieces at a time, and shake to coat well.
3. Place chicken in large roasting pan, skin side up.
4. 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.
5. Pour over chicken, cover with foil.
6. 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.

chicken, pepper, tarragon, chives, parsley, margarine, dry wine, lemon juice, paprika

Taken from www.food.com/recipe/baked-chicken-with-herbs-148106 (may not work)