4 skinless, boneless chicken breasts - cut into chunks
1 small onion, chopped
1 large carrot, chopped
2 tablespoons fresh lemon juice
1 tablespoon black pepper
1 teaspoon minced fresh ginger root
1 teaspoon ground black pepper
1 1/2 teaspoons dried parsley
1/2 teaspoon dried marjoram
1 tablespoon dried rosemary
1/2 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
salt and pepper to taste
Place chicken pieces in a large bowl. Place onion, carrot, lemon juice, black pepper, ginger, parsley, marjoram, rosemary and sage in the bowl. Mix well and transfer to the chicken. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Lightly oil a 9x13 inch baking dish. Mix butter, lemon juice, garlic, ginger, pepper, parsley, marjoram, rosemary and sage. Drizzle over chicken.
Place chicken pieces in the prepared baking dish. Sprinkle with the marinade mixture, lightingly sprinkle with remaining parsley. Cover dish and bake uncovered 20 minutes, or until chicken is cooked through and juices run clear.
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