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Devilishly Good Roasted Chicken
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Devilishly good indeed! A roasted chicken recipe with just the right kick to it.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
ingredients
3 1/2 pounds whole chicken, quartered
1 large onion, sliced
1 tablespoon garlic, minced
2 tablespoons butter, melted
2 tablespoons olive oil
2 1/2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1 1/2 teaspoon Tabasco sauce
1 teaspoon chili powder
1/2 teaspoon paprika
salt, to taste
2/3 cup chicken stock
directions
Rinse chicken pieces well and remove any excess fat. Place chicken in bowl and toss with onion slices and garlic.
In small pan, heat butter and oil and add all remaining ingredients except chicken stock. Toss mixture with chicken, onions and garlic and refrigerate at least 4 hours or overnight.
Preheat oven to 375 degrees F and bring chicken to room temperature. Place chicken in shallow roasting pan and cover with the onions. Pour stock around pieces. Bake chicken 1 hour basting frequently until nicely browned and juices run clear.
cook's notes
I substituted Thai chili sauce for the Tabasco. Reduce cooking time if using skinless boneless breasts.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Have not tried it but am going to. We don't care for hot food but I will just adjust the tabasco. I am certainly going to give it a try and as Valerie said I am using leg quarters because I like dark meat
November 1, 2012
This recipe takes a while, but it's worth it. The flavor of the chicken was delightful. You can make it as "devilish" as you want by adjusting the Tabasco and chili powder. I used only chicken leg quarters instead of a whole chicken cut up. I left the cooking time the same and they came out perfect.