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Fresh Herb-Baked Chicken

3- to 3 1/2-pound fresh whole chicken, cut up
1/4 cup chicken broth
1/4 cup white wine vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons corn oil
1/2 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh marjoram
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon ground cumin

Preheat oven to 475F. Rinse chicken with cold water and pat dry
with paper towels. In blender, place broth, vinegar, parsley,
chives, oil, salt, thyme, marjoram, pepper and cumin. Blend for
about 30 seconds on HIGH. Place chicken in single layer in 1
1/2-quart baking pan. Pour seasoning over chicken. Place in 475F.
oven. Immediately reduce oven temperature to 350F. and cook about
1 hour, turning and basting often, until done. Insert an instant-read
thermometer into the thickest part of the chicken. Internal
temperature should read 180F. Refrigerate leftovers.

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