Mustard Chicken
Chicken marinated with mustard, herbs, and oil, then roasted for a long time until tender.
Ingredients
vegetable oil
2/3 cup
water
1/2 cup
white wine vinegar
1/3 cup
spicy brown mustard
1/4 cup
finely chopped onion
2 tablespoons
dried thyme or Italian seasoning
1 teaspoon
salt
1/2 teaspoon
pepper
1/2 teaspoon
garlic cloves (minced)
2
broiler/fryer chicken (cut up)
1 (3 to 3-1/2 pounds)
Instructions
1
Marinate
In a large sealable plastic bag, mix the first nine ingredients. Reserve 1/2 cup for basting; cover and refrigerate. Add the chicken; seal the bag and turn to coat. Refrigerate for at least 4 hours.
2
Roast
Drain and discard the marinade. Cover and roast at low heat, turning and basting with the reserved marinade every 15 minutes, for 40-50 minutes until the juices run clear.
