Lemon-mustard chicken

6 servings

Ingredients

Quantity Ingredient
2 To 2 1/2 pounds meaty chicken pieces (breasts, thighs, drumsticks)
2 tablespoons Cooking oil
1 tablespoon Dijon style mustard
1 tablespoon Lemon juice
1½ teaspoon Lemon-pepper seasoning
1 teaspoon Dried oregano OR basil
¼ teaspoon Onion salt
⅛ teaspoon Ground red pepper

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 Submitted By TIFFANY HALL-GRAHAM On 04-26-95

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