Oven Roasted Herb Chicken

• 6 bone-in chicken breasts, skin removed after cooking
• 2 tablespoons smart balance omega oil
• 1 teaspoon parsley
• 1 teaspoon oregano
• 1/2 teaspoon dill
• 1/2 teaspoon sage
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup dry white wine
• 1/2 cup lemon juice
• 2 tablespoons Dijon mustard

1. Preheat oven to 350u0b0F.
2. Cover the chicken evenly with 1 tablespoon of oil, parsley, oregano, dill, sage, onion powder, garlic powder, salt and pepper.
3. Heat the remaining tablespoon of oil over medium-high heat in a large pan. Brown the chicken, skin side down first, about 3 minutes per side. Transfer the chicken to a baking dish.
4. Once you remove the chicken, add the wine, lemon juice and Dijon mustard to the pan. Stir for a minute to get all of the bits off the bottom of the pan. Pour evenly over the chicken.
5. Bake the chicken, covered, for 45 minutes.

chicken, omega oil, parsley, oregano, dill, sage, onion powder, garlic powder, salt, pepper, white wine, lemon juice, mustard

Taken from www.food.com/recipe/oven-roasted-herb-chicken-502025 (may not work)