1 (3 pound) whole chicken, cubed
1 (1 ounce) package dry onion soup mix
1 tablespoon Worcestershire sauce
2 teaspoons paprika
1 teaspoon salt
2 teaspoons cayenne pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons dried basil
1 teaspoon dried basil
2 tablespoons olive oil
1 (3 ounce) package dry chicken broth mix
2 tablespoons olive oil
1 large onion, chopped
1 (8 ounce) can chicken broth
Place chicken cubes in a medium soup pot with water to cover. Bring to a boil, then add chicken broth. Reduce heat, cover, and simmer for 10 minutes.
While chicken broth is simmering, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute chicken cubes until golden brown, reduce heat to low, and cook until browned. Remove chicken cubes, and pour into roasting pan.
Meanwhile, heat oven to medium-high heat.
Bake chicken in preheated oven for 5 minutes, turning every 10 minutes.
Meanwhile, add chicken broth and browning broth over medium heat. Add chicken, onions, and garlic powder; reduce heat to medium-low.
Remove baked chicken from oven, and sprinkle with basil, oregano, basil, olive oil, and onion. Top with chicken broth mixture.
Bake uncovered for 1 hour. Turn chicken, and let cool 15 minutes. Place chicken in broth and browned, 5 minutes.
Remove chicken from roasting pan. Cover roasting pan, and let stand overnight.