Wok's For Dinner: Herbed Chicken

I've only made this meal a couple times, but it's always turned out well. I added it to my June Once a Month Mom freezer meal plan since I had bought a 10 lb bag of chicken leg quarters that were on sale (48 cents a pound!). After preparing and cooking this meal on my freezer meal cooking day, I simply placed the chicken leg quarters into a gallon-size freezer bag and stuck it in the freezer. The leg quarters were a little bulky, but they froze up nicely. I let the leg quarters thaw in the fridge for about 36 hours (pulled them out Saturday morning and heated in the microwave Sunday evening before serving). They were very tender, moist & juicy--yummy and full of flavor!

Herbed Chicken

Ingredients:
2 Tbsp olive oil
1/4 cup finely chopped onion
1/4 cup lemon juice
2 Tbsp Worcestershire sauce
1 1/2 tsp chopped fresh or 1/2 tsp dried basil leaves
3/4 tsp chopped fresh or 1/4 tsp dried marjoram leaves
3/4 tsp chopped fresh or 1/4 tsp dried oregano leaves (I used fresh oregano from my garden)
2 large garlic cloves, minced
3-3 1/2 lb broiler/fryer chicken, cut up (I used chicken leg quarters)

Directions:
Heat oven to 375 degrees. Mix olive oil with onion, lemon juice, Worcestershire sauce, herbs and garlic. Place chicken in 13x9x2-inch baking pan. Coat with herb mixture. Bake uncovered 45-60 minutes or until juices run clear.

Hubs had seconds on the chicken and the kids gobbled up their chicken drumsticks. For myself, I enjoyed this meal, too. I must have done something right! :)