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Lemon Poppy Seed Dressing
Spicy Toasted Sesame Tofu Dressing
Jazzed Up Cheese Crackers
Herbed Spanish Omelet
Fresh Strawberry Ice Cream
Strawberry Freezer Jam
Meat & Potatoes Casserole
Chocolate-Hazelnut Granola
Blueberry Cornbread Muffins
Patio Picnic on a Paper Plate
Skinny Cooks: Oven-Broiled Chicken


Whole chicken (about 2 1/2 lbs.) - larger birds will work but will need longer cooking times
1/4 c. butter or margarine
1 T. Dijon-style mustard
1 t. lemon pepper
1 t. oregano flakes
1/2 t. garlic powder
1/4 t. red pepper flakes


You can prepare this sauce in your microwave or in a saucepan on the stove. Simply combine all the ingredients and heat until the butter or margarine is melted. Stir occasionally to make sure the flavorful spices get well distributed throughout the sauce.

Cut up chicken leaving skin on pieces. Place chicken pieces skin-side down in your broiler pan or rack. Broil on the top rack in your oven so the chicken pieces are close to the broiler heat source. Broil about 15 minutes. Brush or mop some of the sauce on the chicken and broil for another 4 or 5 minutes. Turn the chicken pieces and broil about 15 minutes. Brush or mop the sauce on the chicken and broil for another 4 or 5 minutes.

This should give you a nice, flavorful, juicy chicken. The meat should be thoroughly cooked without drying out the chicken.

You can double the batch of sauce so youíll have some for serving on the side at the table. I like to heat this sauce and dip pieces of fried chicken into it as well. I hope you enjoy this and get a quick case of spring fever.

To get Dave Kesslerís book, Skinny Cooks Canít Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47574. Make checks out to Dave Kessler. Please do not send orders to Farm World.

This farm news was published in the February 1, 2006 issue of Farm World.