Yield: 4 Servings
1 Whole chicken; quartered
1 large Onion; sliced
1 tablespoon Garlic; minced
2 tablespoon Butter; melted
2 tablespoon Olive oil
2 ½ tablespoon Dijon mustard
2 teaspoon Worcestershire sauce
1 ½ teaspoon Tabasco sauce
1 teaspoon Chili powder
½ teaspoon Paprika
To taste salt
⅔ cup Chicken stock
1. Rinse chicken pieces well and remove any excess fat. Place chicken in bowl and toss with onion slices and garlic. 2. In small pan, heat butter and oil and add all ingredients EXCEPT chicken stock. Toss mixture with chicken, onions and garlic and refrigerate at least 4 hours or overnight. 3. Preheat oven to 375F and bring chicken to room temperature. 4. Place chicken in shallow roasting pan and cover with the onions. Pour stock around pieces. 5. Bake chicken 1 hour basting frequently until nicely browned and juices run clear. NOTES : I ran out of Tabasco and substituted Thai chili sauce with exceptional results. Reduce cooking time if using skinless boneless breasts.
