Mustard Baked Chicken

Mustard Baked Chicken


  • 4 chicken bone-in  leg/thigh quarters (chicken pieces with both leg and thigh attached)
  • 1/2 TBS sweet paprika
  • 1 tsp dry mustard powder
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 TBS Worcestershire sauce
  • 1/2 TBS olive oil


  1. Trim any excess fat from the chicken quarters and discard.  Cut some slashes into the tops of them on both the thigh and the drumstick sections with a sharp knife.  Place into a container.  Whisk together all of the remaining ingredients until well-blended. Rub into the chicken in the container, coating it on all sides.  Cover and place into the refrigerator to marinate, for at least a half an hour, or up to 8 hours maximum, turning them over in the marinade every now and then.
  2. Preheat the oven to 165*C/325*F/gas mark 3. 
  3. Lay the chicken pieces, skin side up in a baking dish large enough to hold them.  Brush and drizzle any marinade over the chicken on the tray. Cover tightly with aluminium foil.
  4. Roast in the preheated oven for one hour.  Increase the oven temperature to 220*C/425*F/ gas mark 7.  Uncover the chicken and roast for a further 10 to 20 minutes, or until the chicken is crisp and glazed and the juices run clear when pricked with a fork.
  5. Serve hot with your favourite accompaniments.

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