Creole Honey Mustard Glazed Chicken

• Meat

  • 1 3 1/2 to 5 pound whole chicken, whole

• Produce

  • 1 tsp Basil, dried
  • 1 Garlic clove
  • 1 tsp Parsley, dried

• Canned Goods

  • 3/4 cup Chicken broth, GF

• Condiments

  • 1 cup Easy creole honey mustard sauce
  • 1 tbsp Honey
  • 1 Marinade
  • 1/4 cup Worcestershire sauce, gf

• Baking & Spices

  • 1 Glaze
  • 1 tsp Paprika

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

• Other

  • ASOC

Found on asprinklingofcayenne.com

Description

Ingredients

• 1 3½ to 5 pound whole chicken, cut into pieces
• Marinade
• ¾ cup GF chicken broth
• ¼ cup apple cider vinegar
• ¼ cup GF Worcestershire sauce
• 1 garlic clove, grated over a microplane
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• ASOC
• 1 tablespoon honey
• Glaze
• 1 cup Easy Creole Honey Mustard Sauce

Directions

• Marinate chicken overnight.
• Preheat oven to 400 degrees F.
• Assemble chicken pieces on a baking rack set atop a large baking sheet. Use two racks and two sheets, if necessary.
• Bake chicken for about 1 hour, or until an internal temperature reading of 165 degrees F.
• Baste chicken pieces every 10 to 15 minutes with sauce. Double sauce recipe to serve on the side, if desired.

Nutrition