>From: notbob

>What do you consider a good
>combination of herbs, either fresh or dried, for baked chicken?

One of our favorite baked chicken "treatments" starts with a cut up chicken
(the breast cut into four pieces, the thigh and leg separated and the wings
into four individual pieces)

We make breadcrumbs in our little pro plus, preferring hearty whole grain
bread, then add a clove of minced garlic, some fresh thyme and oregano, a bit
of fresh lemon zest and a pinch of red pepper flakes - plus sea salt. Pat the
bread crumbs liberally on the chicken pieces, then brown in a large skillet in
olive oil. Top with some sprigs of fresh thyme and oregano, and bake in a
preheated 350 oven for 20-30 minutes depending on the size of the chicken. We
usually use fairly small chickens.

It's very good.
Ellen