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Anise-flavored French herb — béarnaise, chicken, vinegar
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Anise-flavored French herb — béarnaise, chicken, vinegar
Window box herb planter — basil, thyme, rosemary at arm's reach
Rotary herb mill — mince herbs without a cutting board
Pod-style herb keeper — extends fresh herb life 3x in fridge
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Heat oven to 325°. Arrange carrots and onions in a shallow baking dish. Place chicken, skin side up, over vegetables. Pour 1/2 cup of the stock over chicken; cover tightly and bake 45 minutes. Meanwhile in a small pan, bring to a boil remaining stock, lemon juice, rosemary, thyme, marjoram and pepper. Remove from heat; increase oven temperature to 400°. Uncover chicken and bake, basting with herb mix for 20 minutes or until chicken is tender and skin is browned. Spoon vegetables over chicken and serve. Makes 4 servings, 107 mg. sodium per serving.