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Easy Herb Baked Chicken

This flavourful chicken is oh-so-easy and perfect for a weeknight meal. Keeping the seasoned flour on hand ahead of time makes it even faster to make. Served with rice and steamed vegetables or roasted potatoes, it is a mouthwatering go-to recipe.
Serves: 8
Prep Time: 10 min
Cook Time: 25 min


8 skinless chicken drumsticks
8 skinless chicken thighs
½ cup whole wheat flour
4 tbsp cornmeal (polenta)
½ tsp salt
1 tsp pepper
2 tsp thyme, dried
1 tsp oregano, dried
1 tsp tarragon, dried
1 tsp paprika
1 tsp mustard powder

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 375°F (190°C).

  2. Put flour, cornmeal and spices into a resealable plastic bag. Close bag and shake ingredients to mix.

  3. Spray a large shallow baking dish with vegetable cooking spray.

  4. Add chicken pieces to bag and shake to coat.

  5. Place coated chicken on the baking dish and bake until nicely browned and the internal temperature of the chicken reaches 165°F (74°C).

Nutrition Info

Per 120 g serving Amount
Protein23 g
Fat6 g
Saturated Fat2 g
Carbohydrate9 g
Fibre2 g
Cholesterol90 mg
Sodium240 mg
Per 120 g serving % Daily Value
Vitamin A4
Vitamin C6
Vitamin B623
Vitamin B1220