After a church service on Sunday, what’s better than coming home to the smell of dinner in the oven? Not much! I’m only going to share one recipe today (due to a very busy day yesterday), but this is a real “go-to” dish. The reason is that there are a minimal amount of ingredients necessary, they’re very common items, and it’s super good, yet, it tastes like a fussy kind of recipe!
|This picture doesn’t do the chicken justice. My cameral died and I don’t do very well using my husband’s fancy camera! ~sigh~
The chicken was golden and crispy…pure yumminess!
2-1/2 to 3 lbs chicken, in quarters – you could also use thighs and breasts, as pictured above
4 T butter, softened
1 T prepared mustard
1 T vinegar
1/2 t salt
1/4 t cayenne, or to taste (I use about 1/8)
1 C bread crumbs (I like to use Panko bread crumbs, found with the Japanese food)
Wash chicken and pat dry with paper towels. Preheat the oven to 375 degrees. Place chicken in shallow roasting pan. Mix all ingredients, except bread crumbs – will be like a thick paste. Rub mixture on topside of chicken. Sprinkle with bread crumbs. Bake 45-60 minutes, or until juices run clear.
To prepare this on Sunday, I use bone-in chicken and baked it at 300 degrees, covered.
Please give this a try…it’s so simple and delicious! I served this with roasted potatoes drizzled with olive oil and fresh rosemary, and peas. The chicken turned a simple supper into something a little more special!
What’s been cooking in your kitchen?
From my parsonage kitchen,