Lemon-mustard Chicken Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: To 2 1/2 lb chicken pieces,
1 tsp: Dried oregano,
-, breasts thighs drumsticks
-=OR=-,
2 tbsp: Cooking oil,
1 tsp: Dried basil,
1 tbsp: Dijon style mustard,
1/4 tsp: Onion salt,
1 tbsp: Lemon juice,
1/8 tsp: Ground red pepper,
1 1/2 tsp: Lemon-pepper seasoning,
Directions:
I use one of those cut-up chickens and I also usually double the amount of
glaze.
Rinse chicken; pat dry. Place chicken pieces, skin side down, on the
unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20
minutes or till lightly browned.
Stir together all other ingredients for glaze. Brush chicken with glaze.
Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or
till tender and no longer pink, brushing often with glaze during the last 5
minutes of cooking.
from Better Homes and Gardens New Cook Book typed by Tiffany Hall-Graham
Source from luhu.jp
glaze.
Rinse chicken; pat dry. Place chicken pieces, skin side down, on the
unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20
minutes or till lightly browned.
Stir together all other ingredients for glaze. Brush chicken with glaze.
Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or
till tender and no longer pink, brushing often with glaze during the last 5
minutes of cooking.
from Better Homes and Gardens New Cook Book typed by Tiffany Hall-Graham
Source from luhu.jp