This recipe is really easy and involves very little preparation time. It involves placing a few herbs with flour and chicken in a bag, shaking, then roasting. It couldn't be easier.
I actually left out the butter and didn't miss it - chicken was still juicy. Even used chicken breasts. While it does seem that the nutrition info is a bit high, for those questioning baked vs. fried, you should know that baking (with half a cup of butter!!!) does not mean it's healthier than frying. It's not JUST the method of cooking, but simply the amount of oil/butter you use. Look here for the nutritional info for 1 cup of butter: http://www.calorie-count.com/calories/item/1145.html Half a cup would be around 90 grams of fat and 800 calories, not including the chicken itself. For each serving, that's over 20 grams of fat in butter alone. Also, each serving here is 1 pound of chicken (not distinguishing white/dark meat)! That's a big serving of chicken. Dark meat also has significantly more fat & calories compared to breast meat (3-4 times more). - 27 Sep 2006 (Review from Allrecipes US | Canada)
We had this for dinner last night and everyone loved the chicken. I used boneless chicken breasts, so I cut the cooking time by half and also used half the butter. I doubled the spices but not the flour as well per all the other reviews. Chicken was juicy and very good. All the kids raved! Quick and easy. Will make again! - 28 Sep 2006 (Review from Allrecipes US | Canada)
Very good. I used skinless, boneless chicken breasts because my family isn't fond of bone-in chicken. This was very good and very easy to adapt to your own tastes by adding whatever spices you like. Next time I will add a dash of cayenne pepper. - 06 Nov 2002 (Review from Allrecipes US | Canada)