Herb Crusted Chicken

Who needs fried chicken, when you can get the same delicoius crunchy crust by baking it? This is quickly becoming a Sunday supper favorite around our house.

• 6 chicken pieces (about 2lbs)
• 2 tbsp flour
• 2 tsp dried herbs (basil, thyme, oregano, tarragon etc)
• Salt
• Pepper
• 1/3 cup warm water

Preheat the oven to 375°Fahrenheit.

In a little dish, combine the flour, dried herbs, salt and pepper. Set aside.

Remove the skin from the chicken pieces and wash them thoroughly under cold water. Pat them dry with paper towels.

Grease a shallow baking dish and add the chicken in a single layer. Sprinkle the herb flour over the chicken with a small sieve. Add 1/3 cup of warm water to the side of the baking dish, don’t pour it over the chicken.

Bake in the oven uncovered for about 40 to 50 minutes or until the chicken is done and no longer pink inside. For extra tasty and brown chicken, baste the chicken pieces once in a while with the liquid from the pan. If needed, add more warm water for basting.

Enjoy with rice and a tomato salad!