A flavorful and crispy baked chicken dish infused with aromatic herbs.
Season the chicken with thyme and marjoram evenly and let it rest for 30 minutes to an hour.
Letting the chicken rest with the seasoning allows the flavors to penetrate deeply.
Coat the chicken pieces in the flour, ensuring an even layer.
Shake off excess flour to prevent clumping.
Heat a frying pan with a small amount of oil and brown the chicken on both sides.
Use medium heat to avoid burning the coating.
Transfer the browned chicken to a baking pan and sprinkle with rosemary, parsley, salt, and pepper.
Arrange the chicken pieces in a single layer for even cooking.
Deglaze the frying pan with water, scraping up any browned bits, and pour this liquid over the chicken.
This step adds depth of flavor to the dish.
Bake the chicken in a preheated oven at 375°F (190°C) for 40 to 45 minutes.
Check for doneness by ensuring the internal temperature reaches 165°F (74°C).
Serve the chicken hot, garnished with additional parsley if desired.
Pair with a side of roasted vegetables or a fresh salad for a complete meal.
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