FABULOUS PORK MARSALA WITH MUSHROOMS6 boneless pork chops (5-6 oz.) eachKosher salt/black pepperOlive oil½ c.…
Lemon Honey Mustard Roasted Chicken
| Lemon Honey Mustard Roasted Chicken | Print |
Recipe By: Alice Morrow
Lemon Honey Mustard Roasted Chicken
Ingredients
- 2 whole fryers
- ½ c. creole mustard
- ¼ c. honey
- ¼ c. A-1 Steak Sauce
- 1 T. minced garlic
- 6 slices bacon
- 2-3 lemons sliced
- 4 sprigs of fresh rosemary
- 1 large onion, cut in half
- Salt, red/black pepper, and garlic powder
- Paprika
- Olive oil
- ½ bottle red wine
Instructions
- Wash and pat dry 2 fryers. In a bowl, mix the mustard, honey, steak sauce and garlic.
- With your hands lift the skin away from the fryer on both breast side and under side.
- Season the whole bird, inside and outside and under skin with salt, red/black pepper and garlic powder.
- Take the mustard mixture and rub all over and under skin also.
- Take the lemon slices and slide under the skin on bottom and top.
- Take ½ of the onion, the sprig of rosemary and wrap the bacon around it and stuff in the cavity of each fryer.
- I cooked this on my Crock Pot BBQ Grill but if you do not have one just use a nice roasting pan.
- Place the fryers in breasts side up and place 2 slices of bacon on each in the “X” shape.
- Pour the wine in the bottom of pan. Cover with foil.
- Bake in oven at 400 for 45 minutes, depending on size of fryers. Remove foil and turn heat up to 425 and let brown. The wine will cook out so be careful not to burn the bottom. You can always add chicken broth instead.
- Remove from oven and let set for 10 minutes before carving.
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