This recipe was clipped from a newspaper, date unknown but probably the 1960s or 1970s. It was found in a large collection of recipes dating from the 1950s through the 1980s. Recipe is typed below along with a scanned copy.

EVERY bride knows that chicken dishes help balance the food budget. This dish can be assembled the night before or in the morning and refrigerated, then whoever gets home first can pop it in the oven.

Oven Herb Chicken

One broiler-fryer chicken, quartered
One tsp. grated lemon rind
Two tbsps. lemon juice
One-eighth tsp. basil, crushed
One-fourth tsp. oregano, crushed
One can cream of mushroom, chicken or celery soup

Place chicken in two-quart baking dish. Combine remaining ingredients; spoon over chicken. Cover; bake in preheated 325-degree oven one hour or until chicken is tender.