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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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A recipe from a church cookbook I inherited from my GreatAunt Alta. The cookbook is dated 1963 as is from the St John's Luthern Church in Summit, NJ. The recipe suggests a combination of both bone-in breasts & legs with thighs attached. Ingredients:
6 -8 pieces bone-in chicken breasts, with skin or 6 -8 pieces chicken legs, with skin on |
canola oil, as needed |
1/4 cup ketchup |
1/2 cup chili sauce (such as heinz) |
2 tablespoons lemon juice |
1 tablespoon worcestershire sauce |
1 teaspoon minced onion |
salt, to taste |
pepper, to taste |
1 dash dried thyme, to taste |
1 tablespoon brown sugar |
1/2 bay leaf, crumbled |
Directions:
1. Heat oil in a deep 12 size skillet- you will need more or less as needed to brown chicken.
2. Place chicken in the hot oil and brown on all sides, then remove to a paper towel lined plate to drain excess grease.
3. You may need to do this in batches, depending upon pan size.
4. Meanwhile, preheat oven to 325 F and have ready a roasting pan greased lightly with oil; place browned chicken pieces in pan.
5. Combine remaining ingredients and pour over the chicken.
6. Bake for 1 hour or until chicken is fully cooked and juices run clear with chicken is pierced, basting occasionally with the pan juices.
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