Devilishly Good Roasted Chicken
From debra47 17 years ago
- 60 minutes to make
- Serves 2
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 shopping list
- 1 1/2 onions, halved lengthwise and slivered shopping list
- 1/2 T finely minced garlic shopping list
- 1 T unsalted butter shopping list
- 1 T olive oil shopping list
- 1 1/4 T Dijon mustard shopping list
- 1 tsp worcestershire sauce shopping list
- 3/4 t Tabasco sauce shopping list
- 1/2 t chili powder shopping list
- 1/4 t paprika shopping list
- pinch of salt shopping list
- 1/3 cup chicken broth shopping list
How to make it
- Rinse the chicken well and pat dry.
- In small saucepan heat the butter and oil.
- Whisk in the mustard, Worcestershire sauce, Tabasco sauce, chili powder, paprika, and salt.
- Add in the onions and minced garlic.
- Put the chicken into a fairly large roasting pan and cover the chicken thoroughly with the mixture.
- Marinate, covered, in the refrigerator overnight.
- Preheat the oven to 375 degrees.
- Place chicken in shallow roasting pan. Pour the chicken broth in the bottom of the pan.
- Place the pan in the center of the oven.
- Reduce the heat to 350 degrees.
- Roast the chicken about an hour until nicely browned, basting often.
- Make sure the juices run clear when a sharp knife is inserted into the thickest part of the chicken.
- I recommend mashed or roasted potatoes to go with this main dish.
The Rating
Reviewed by 7 people-
Love roasted chicken, this recipe looks great.
sunny
in Portland loved it
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Wonderful!
organicmama
in loved it
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Perfect recipe!
sunny
in Portland loved it
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