Shelly's Recipe

DEVILISHLY GOOD ROASTED CHICKEN

Category: Chicken

1 whole chicken; quartered
1 large onion; sliced
1 tablespoon garlic; minced
2 tablespoons butter; melted
2 tablespoons olive oil
2 1/2 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 1/2 teaspoon Tabasco sauce
1 teaspoon chili powder
1/2 teaspoon paprika
To taste salt
2/3 cup chicken stock

Rinse chicken pieces well and remove any excess fat. Place chicken in bowl and toss with onion slices and garlic.

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.

Preheat oven to 375 and bring chicken to room temperature. Place chicken in shallow roasting pan and cover with the onions. Pour stock around pieces. Bake chicken 1 hour basting frequently until nicely browned and juices run clear.

NOTES : I substituted Thai chili sauce for the Tabasco. Reduce cooking time if using skinless boneless breasts.