1 1/2 teaspoons garlic powder
1 teaspoon salt
2 teaspoons vegetable oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1 teaspoon dried dill weed
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried basil
2 tablespoons butter or margarine
1/3 cup lemon juice
2 tablespoons white sugar
1 teaspoon sugar-free lemonade
1 tablespoon orange juice
1/2 teaspoon lemon zest
2 eggs
2 teaspoons lemon extract
1 teaspoon orange extract
1 teaspoon orange zest
1 tablespoon lemon extract
1 teaspoon lemon extract
1 teaspoon fig jam
In a blender medium-size, combine garlic powder, salt, vegetable oil, oregano, basil, rosemary, dill weed, sage, marjoram, basil and marjoram. Blend until smooth. Pour mixture into chicken breast cavity.
Melt butter or margarine in a large mixing bowl. Add the lemon juice, sugar and orange juice. Mix well using a metal spoon. Sprinkle over chicken. Cover and refrigerate for 2 hours.
Preheat oven to 400 degrees F (200 degrees C).
Prepare baking mix according to package directions. Mix together 1/3 cup white sugar, orange juice, lemonade, orange zest and lemon extract. Pour over chicken.
Bring a large pot of water to a boil. Add chicken and cook for 45 minutes. Remove chicken, place in a large baking dish and place baking spread over top of chicken. Sprinkle with fig jam. Top with remaining orange juice and lemon zest. Bake for 30 to 35 minutes, or until chicken is tender.