Recipe - Devilishly Good Roasted Chicken

1 Whole chicken; quartered
1 lg Onion; cut or sliced up
1 tablespoon Garlic; minced
2 tablespoon Butter; melted
2 tablespoon Olive oil
2 One half tablespoon Dijon mustard
2 teaspoon Worcestershire sauce
1 One half teaspoon Tabasco sauce
1 teaspoon Chili powder
One half teaspoon Paprika
To taste salt
2/3 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.
Recipe by: Sheila Lukin's USA cookbook

Posted to MCRecipe Digest V1 #1064 by Dan Taylor dant69@idt.net on Jan
31, 1998