Chicken with Fennel


6 bone-in chicken breast halves (about 3 pounds) 1/4 cup margarine or butter (1/2 stick) -- softened 1 1/2 tablespoons chopped fresh basil OR 1 1/2 teaspoons dried basil leaves 1 tablespoon chopped fresh parsley OR 1 teaspoon dried parsley flakes 1/2 teaspoon fennel seed 1/8 teaspoon pepper


Heat oven to 375. Place chicken, skin sides up, on rack in shallow roasting pan. Mix remaining ingredients. Gently loosen skin from chicken with fingers. Spread margarine mixture between breast meat and skin. Cover breast with skin. Bake uncovered 50 to 60 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.


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