This is a wonderful chicken recipe, from Scramble recipe tester Nancy Bolen of Raleigh, North Carolina. Both Nancy’s and my sometimes-picky children gobbled it up!
1Tbsp. Dijon or yellow mustard (use wheat/gluten-free, if needed)
1Tbsp. curry powder
1/2tsp. salt
6 - 8piecesbone-in chicken, any variety,remove skin for a lower fat version
1tsp. cornstarchoptional
Instructions
Preheat the oven to 375 degrees. In a small saucepan, melt the butter or margarine over medium heat.
Once it’s melted, add the next six ingredients (orange juice through salt) to the pot and whisk them together. Remove it from the heat.
Place the chicken in a 9 x 13-inch baking pan. Pour the sauce evenly over the chicken, reserving the unwashed saucepan if you intend to make the optional richer sauce.
Bake it for 45 – 50 minutes, basting it occasionally, until the chicken is cooked through.
When the chicken is fully cooked, remove it from the oven and put it on a serving plate. Pour the sauce from the bottom of the baking pan into a serving bowl to serve with the chicken and potatoes.
Optional step for a richer sauce: In the reserved saucepan, whisk together the cornstarch and 1/3 cup cold water. Add the sauce from the chicken to the cornstarch mixture and set it over medium-high heat. Bring it to a boil, and cook it, stirring often, until it thickens, about 2 minutes.
Slow Cooker Directions:
Omit the butter or margarine. Place all ingredients except the chicken into the slow cooker and whisk until smooth. Add the chicken, turning to coat, then cook on low for 8 - 10 hours or on high for 4 - 5 hours.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Combine the orange juice, lemon, honey, mustard, curry powder, and salt and refrigerate, remove the skin from the chicken if desired and refrigerate the chicken.Scramble Flavor Booster: Add 1/8 tsp. black pepper to the sauce.Tip: Most of the fat and calories in poultry resides in its skin. For easy skin trimming, use a kitchen scissors (wash the scissors in hot sudsy water when you are done).Nutritional Information Per Serving (% based upon daily values): Calories 220, Total Fat: 6g, 9%; Saturated Fat: 3g, 13%; Cholesterol: 110mg, 37%; Sodium: 230mg, 10%; Total Carbohydrate: 5g, 2%; Dietary Fiber: 0g, 0%; Sugar: 4g; Protein: 34gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!