Recipe Secrets Savory Herb and Garlic Chicken


Baking Chicken has been done in so many ways that it’s hard to come up with one someone hasn’t tried. Onion soup mix on baked chicken was something I grew up with, and so I always baked mine that way in an open casserole dish at 350 for 35 minutes.

It seemed monotonous cooking it the same old way time after time. Not that I didn’t love the flavor, but I always wanted to change things up. I tried baking chicken in marinara sauce, with Parmesan cheese, or even with bar-b-que sauce, even though they all came out great, they never seemed to wow my taste buds.

Then came Lipton

Lipton onion soup mix has become a staple in most kitchens as a seasoning for soups, chili, hamburgers, potato chip dip with sour cream, or making roast. But when they introduced Recipe Secrets seasoning, I had to try it out. It has found its way into many of my dishes, soups and vegetables, Sauté’s, stir-fry’s, and even on my baked wings during football season. But when trying to decide how to bake a chicken in a new way, I decided to give our new 5 quart cast iron Dutch oven a try.

For this recipe you will need:

3-5 lbs. whole chicken

Red potatoes

Rosemary seasoning

Recipe secrets Italian seasoning (Other flavors will work)

2 cups water

Cast Iron Dutch oven

Frozen mixed vegetables

Preheat the oven to 350 and spray the inside of your Dutch oven with cooking spray to prevent sticking. Remove the wrapping around the chicken in the sink and rinse it thoroughly. Ensure to dispose of the wrapping correctly, then clean and sanitize the sink after you finish preparing the chicken. Food Safety must be maintained. When it is well rinsed set it inside the Dutch oven breast-down and shake a good coating of Recipe Secrets Italian seasoning over the chicken. Next season it with Rosemary until it has a light coating over the top of the hen. Cover and place inside the oven for 30 minutes.

While the chicken is cooking, fill a 1-quart steamer-sauce pan ½ full with water. Set on a high heat and add 1 table spoon of butter to the water. Place the steamer pan over the sauce pan and coat the inside with cooking spray. Add enough red potatoes for the people you’re feeding. Cover and let it cook for 20 minutes.

Place the frozen vegetables in a microwave proof container and cook for 6 minutes in the microwave oven.

When 30 minutes have passed, remove the chicken from the oven and uncover. Turn the chicken and add 2 cups of water. Season the top of the chicken with most of the remaining Recipe Secrets package. Saving some for the vegetables. Cover and place in the oven for an additional 30 minutes.

Check the potatoes by inserting fork tines into a couple to see if they are tender. If they seem done turn off and set aside.

As the chicken bakes, the seasoning and juices are forming fantastic gravy inside the Dutch oven. When cooking time for the chicken is finished, set aside and let it rest while you finish preparing the vegetables. Sprinkle the rest of the Recipe secrets over the vegetables with two tablespoons of butter and heat in the Microwave for two minutes.

Uncover the chicken and set it on a cutting board to separate. Do not attempt to cut it inside the Dutch oven or you may damage the inside. . Slice the potatoes and place on plates with some of the gravy over them as well as the chicken portions. Serve for everyone to enjoy

must65gt

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Comments 5 comments

Ardie profile image

Ardie 4 years ago from Neverland

This looks great! Im sharing it on my Facebook wall so I can find it easily for dinner tomorrow :)


rebeccamealey profile image

rebeccamealey 4 years ago from Northeastern Georgia, USA

I love the part about the fantastic gravy. Sounds good and pretty easy. I would love to try this!


missolive profile image

missolive 4 years ago from Texas

Wow - I just had dinner and you managed to make me hungry again! :)

This sounds great! Rosemary is always a great option for cooking chicken or pork. I have several rosemary shrubs in my garden. I love running my hands across the fronds to release the smell.

I'll bookmark this and save it to my recipe files. I'll be sure to give it a try soon. I'm ready for a meal with red potatoes and chicken. Thanks :)


must65gt profile image

must65gt 4 years ago Author

lol..you ladies honor me with your kind comments and support. Cooking is part of me and as my waistband shows....I love it too much. I'm surprised so many have Cast iron Dutch ovens, but I suppose ceramic will work as well....love to hear how yours comes out...thanks so much for stopping by and reading...Stu


Samuel 23 months ago

Beryl , what an Beryl , what an amazing reicpe, I followed your directions to the T and it was amazing my wife and 2 children 3 & 5 yrs old all ate it up. AMAZING , That night the kids slept wit my wife & I because they do that some nights and all 4 of us were in our king size bed and Laughing because those beans gave us some wonderful anal artillary. I will check out some of your other video's as wellBlessings and Grace,Warren Tibbs , KC Missouri

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