Devilishly Good Roasted Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This particular chicken recipe came from a favorite regional American cookbook called U.S.A. Cookbook by Sheila Lukins. Initially I wasn't sure about the combination of ingredients but was thrilled with the results as the chicken was moist and had a great flavor. Ingredients:
1 1/2 to 2 pounds chicken legs |
1 1/2 onions, halved lengthwise and slivered |
1/2 t finely minced garlic |
1 t unsalted butter |
1 t olive oil |
1 1/4 t dijon mustard |
1 tsp worcestershire sauce |
3/4 t tabasco sauce |
1/2 t chili powder |
1/4 t paprika |
pinch of salt |
1/3 cup chicken broth |
Directions:
1. Rinse the chicken well and pat dry.
2. In small saucepan heat the butter and oil.
3. Whisk in the mustard, Worcestershire sauce, Tabasco sauce, chili powder, paprika, and salt.
4. Add in the onions and minced garlic.
5. Put the chicken into a fairly large roasting pan and cover the chicken thoroughly with the mixture.
6. Marinate, covered, in the refrigerator overnight.
7. Preheat the oven to 375 degrees.
8. Place chicken in shallow roasting pan. Pour the chicken broth in the bottom of the pan.
9. Place the pan in the center of the oven.
10. Reduce the heat to 350 degrees.
11. Roast the chicken about an hour until nicely browned, basting often.
12. Make sure the juices run clear when a sharp knife is inserted into the thickest part of the chicken.
13. I recommend mashed or roasted potatoes to go with this main dish.
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